Turkish rice pilaf, known as şehriyeli pilav is not just an incredible accompaniment, but stands up on its own as a dish.
- Heat the chicken stock, either in a separate saucepan or in the microwave if you must. If making from stock cube, make at the last minute with boiling water.
- Add the butter to a large saucepan, and place over a medium heat.
- Fry the orzo in the butter, stirring gently for a few minutes until it is well coloured. You're looking for a good golden colour but make sure it doesn't burn.
- When nearly coloured, add the rice and fry gently for another minute.
- Pour in the chicken stock, stir gently and place a well fitting lid onto the pan. Reduce the heat to low.
- Keep the lid on and the heat low for around 15 minutes. Don't be tempted to lift the lid, just leave it.
- When 15 minutes is up, remove from the heat (don't touch that lid!) and let rest for another 15 minutes.
- Remove the lid, fluff up with a fork and serve.
- Orzo (closest to şehriye I could find)
- 1 cup
- Long Grain White Rice
- 1 cup
- 50g (Good Wedge)
- Chicken Stock
- 550ml (just over 2 cups)