Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup chopped walnuts
- 1/4 cup diced Turkish sucuk (spicy sausage)
- 1/4 cup diced onion
- 1 tablespoon olive oil
Special Equipment Needed:
- Medium-sized pot with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the diced sucuk and chopped walnuts to the pot and cook for another 2-3 minutes, until the sucuk is slightly browned.
4. Add the rinsed rice to the pot and stir to coat with the onion, sucuk, and walnut mixture.
5. Add the water, salt, black pepper, cumin, coriander, cinnamon, and allspice to the pot and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Cook the rice for 18-20 minutes, or until the water is fully absorbed and the rice is tender.
8. Remove the pot from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the onion, sucuk, and walnuts; low heat for cooking the rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 260
Fat: 10g
Carbohydrates: 36g
Protein: 7g
Sodium: 390mg
Fiber: 1g
Sugar: 0g
Substitutions for ingredients:
- Basmati rice can be used instead of long-grain white rice.
- Pecans or almonds can be used instead of walnuts.
- Chorizo or pepperoni can be used instead of sucuk.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add diced bell pepper or tomato to the onion, sucuk, and walnut mixture for extra flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
- Add raisins or dried apricots to the rice for a sweet and savory twist.
Tips and Tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Toasting the walnuts before adding them to the pot will enhance their flavor.
Storage Instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the rice, place it in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the rice pilaf in a large bowl or on individual plates. Garnish with fresh herbs, such as parsley or cilantro, if desired.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
This rice pilaf pairs well with grilled or roasted meats, such as chicken or lamb.
Suggested Side Dishes:
- Grilled vegetables, such as zucchini or eggplant
- Salad with a lemon vinaigrette
- Hummus and pita bread
Troubleshooting Advice:
- If the rice is still undercooked after the water has been fully absorbed, add a little more water and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and/or the amount of water used in the recipe.
Food Safety Advice:
- Make sure the sucuk is fully cooked before adding it to the rice.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food History:
Cevizli sucuk and rice pilaf is a traditional Turkish dish that combines spicy sausage, nuts, and aromatic spices with fluffy rice.
Flavor Profiles:
This dish has a savory, slightly spicy flavor from the sucuk and a nutty, aromatic flavor from the walnuts and spices.
Serving Suggestions:
Serve this dish as a main course or as a side dish with grilled or roasted meats. It pairs well with a variety of Mediterranean-inspired dishes.
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Region: Turkish