Turkish Pilaf II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup washed rice.
  • ¾ cup tomatoes, stewed and strained.
  • 1 cup Brown Stock, highly seasoned.
  • 3 tablespoons butter.


Add tomato to stock, and heat to boiling point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.