Turkish Pilaf

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • ½ cup washed rice
  • ¾ cup tomatoes, stewed and strained
  • 1 cup brown soup stock highly seasoned
  • 3 tablespoons butter

Method

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 vegetables or as a border for curried or fricasseed meat.