Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound sucuk, sliced
Special equipment needed:
- Medium-sized pot with a lid
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a medium-sized pot, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté until soft and translucent.
4. Add the sliced sucuk and sauté for 2-3 minutes.
5. Add the rice and stir to coat with the onion and sucuk mixture.
6. Add the water, paprika, cumin, salt, and black pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.
9. Remove from heat and let the pilaf rest for 5 minutes.
10. Fluff the rice with a fork and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 360
- Fat: 16g
- Carbohydrates: 38g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of sausage instead of sucuk.
- You can use vegetable broth instead of water for a vegetarian version.
Variations:
- You can add chopped vegetables like bell peppers or carrots to the pilaf.
- You can add chopped fresh herbs like parsley or cilantro for extra flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the pilaf to prevent the rice from breaking.
- Let the pilaf rest for a few minutes before serving to allow the flavors to meld.
Storage instructions:
- Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pilaf in a microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the pilaf in a large bowl or on individual plates.
Garnishes:
- Garnish with chopped fresh herbs like parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Grilled chicken
Troubleshooting advice:
- If the rice is still hard after 20 minutes, add a little more water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to cook the sucuk to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Sucuk is a type of dried sausage that is popular in Turkish cuisine.
Flavor profiles:
- The pilaf has a savory and slightly spicy flavor from the sucuk and spices.
Serving suggestions:
- Serve the pilaf as a main dish or as a side dish with grilled meats or vegetables.
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Region: Turkish