Pilaf ( Turkish rice)

Pilaf ( Pi-law) as they call it..there are many varieties of cooked rice, and one of them that am sharing here is their Arpa Şehriye Pilavi ( Rice with barley vermicelli). The basic way of cooking their rice is first to wash rice then soak in with hot water  and leave for 15 mins. But for us when we would encounter some unexpected visitors, here's a way to cook their rice without setting it down for 15 mins.

Arpa Şehriye Pilavi ( 2-3 persons)
 Ingredients:
1 glass rice (washed and drained)
1 teacup arpa Şehriye
2 tbsps. vegetable oil
1 tbsp. butter
11/2 glasses of chicken stock/ hot water
salt and pepper

Method:
Melt butter and pour in the oil, saute arpa şehriye till brown but not burn, add in the drained rice and continue to saute till everything is covered with oil...this is about 2-3 mins. Pour in the hot stock or hot water, add in salt and pepper, stir once and cover the pot. When it starts to boil, lower down the heat and cook till rice absorbs all the water. Turn off the heat and open the cover place a clean paper towel across the top rim of the pot and put back the lid. Let the cooked rice rest for around 5-8 mins before serving.

Turkish rice can be serve with any kind of meal, and paired with green salad.