Rice Pilaf (Pirinç Pilavı)

Rice Pilaf Recipe:

Ingredients:

• 8 oz. can of chicken stock
• ½ cup long grain rice (Basmati works best, but almost any long grained product will work well. Do not use any of the short-grained, risotto, or brown rices for this).
• 2 Tablespoons of butter
• ¼ cup thin egg noodles
• 1/8 cup of water
• Salt and pepper to taste

Procedure:

1. In a skillet, gently melt the butter, taking care not to let it burn.
2. When the butter has melted and begun to foam, sprinkle the egg noodles into the pan and sauté them until they have browned lightly, but not burned. (Take care to keep the heat relatively low and to watch the process carefully, as the thin noodles can burn quickly and ruin the dish).
3. After the noodles are browned, slowly pour the chicken stock and the water into the pan. Then add the rice, stir to incorporate everything.
4. Set the heat on low. Cover and cook until all the liquid is absorbed and the rice and noodles are tender.
5. “Fluff” the mixture gently with a fork and serve.