The classic Turkish rice pilaf: vermicelli toasted in butter, then rice steamed until fluffy and separate. A vegetarian everyday side for almost any main dish.
Ingredients
Instructions
- 1
Rinse the rice several times until the water runs clear, then drain.
- 2
Melt the butter with the sunflower oil in a medium pot; toast the vermicelli over medium heat, stirring constantly, for 2-3 minutes until golden brown.
- 3
Add the rice and toast for 3-4 minutes until the grains turn translucent.
- 4
Add the hot water and salt; when it boils, cover and cook on low heat for 15-18 minutes until the water is absorbed.
- 5
Turn off the heat, place a paper towel under the lid and let rest for 10-15 minutes; fluff gently and serve.
Nutrition
Per serving
| Calories | 320 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 54 g |
| Fat | 8 g |
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