Turkish Pilaf III
A dish that leans on rice and butter.
contains dairycontains meat
Ingredients
US
Metric
- ⅓ cup rice
- 3 tablespoons butter
- ½ cup canned tomatoes
- ½ cup cold cooked chicken cut in dice
- White Stock highly seasoned
- Salt and cayenne
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.
Nutrition (estimated, per serving)
| Calories | 544 |
|---|---|
| Protein | 5.4 g |
| Fat | 35.1 g |
| Carbs | 52.2 g |
| Fiber | 1.7 g |
| Sodium | 12 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States