Rice Pilaf with Orzo

RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regions

A great side with stews, this dish is popular all over the country. It is served at wedding banquets in some regions.

Ingredients

• 300 g / 1 1/2 cups / 11 oz medium-grain rice

• 2 1/2 tsp salt

• 100 g / 1/2 cup / 3 1/2 oz butter

• 70 g / 1/2 cup / 2 3/4 oz orzo pasta

• 900 ml / 3 3/4 cups / 30 fl oz chicken stock, boiling

• 1/2 tsp black pepper

The Turkish Cookbook by Musa Dağdeviren

Directions

Put the rice into a large bowl, add 2 teaspoons salt and pour over 1 litre (4 1/4 cups/34 fl oz) boiling water. Soak for 1 hour at room temperature. Drain and rinse the rice under cold running water, until the water runs clear. Drain the rice in a colander for 5 minutes.

Heat the butter in a large saucepan over medium heat, add the orzo pasta and sauté for 4 minutes, stirring continuously, until the orzo starts to brown. Reduce the heat, add the rice and cook for 10 minutes, stirring occasionally. Add the chicken stock, black pepper and remaining 1/2 teaspoon salt and cook, covered, for 15 minutes. Remove from the heat, tightly cover the pan with a dishtowel, then seal tight with the pan lid. Wrap the entire pan in another dishtowel and let rest for 20 minutes. Unwrap the pilaf, stir gently and serve.