Turkish Ottoman Rice Csserole
I got this recipe from my friend Val who has a turkish husband. he claims this dish is eaten often in the royal palace
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon grated parmesan cheese
- 1 small onion diced
- 2 cups long grain rice
- 1/4 teaspoon turmeric
- 1/8 teaspoon sea salt
- 1/4 cup chicken stock
- 1/2 cup toasted pine nuts
- 1 cup toasted diced pistachios
- 1 cup dried cherries or 1 cup currants
- Carbohydrate 257.450668606222 g
- Cholesterol 164.362500086979 mg
- Fat 151.745659307562 g
- Fiber 15.0128663036801 g
- Protein 53.0753478556442 g
- Saturated Fat 44.7834583333583 g
- Serving Size 1 1 casserole, 8 serving(s) (1043g)
- Sodium 933.67264147708 mg
- Sugar 242.437802302542 g
- Trans Fat 17.6179811290417 g
- Calories 2543 calories
In a skillet heat 2 tablespoons butter and olive oil. add onion and cook til see through. add curry, garlic and turmeric and cook 1 minute. add the rice and cook til opague. add stock and uncovered bring to a boil. add salt and pepper. cook, covered on low 25 minutes. fluff rice with fork. If not tender enough add a little water and cook five minutes more. mix in cherries and nuts and transer to a casserole. in a saucepan, heat other 2 tablespoons butter. add flour and stir constantly cook til bubbly but do not brown. add milk and cook, stirring, til thick. add salt and cheese. pour over rice. put under broiler for four minutes or until bubbly.
