Turkish Ottoman Rice Csserole

Name: Turkish Ottoman Rice Csserole
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1/4 teaspoon turmeric; 1/2 teaspoon curry powder; 2 cups long grain rice; 1/4 cup chicken stock; 1/8 teaspoon sea salt; 1/4 teaspoon pepper; 1 cup toasted diced pistachios; 1 cup dried cherries or 1 cup currants; 1/2 cup toasted pine nuts; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 1/2 teaspoon salt; 1 tablespoon grated parmesan cheese

18 ingredients

15 steps

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon curry powder
2 cups long grain rice
1/4 cup chicken stock
1/8 teaspoon sea salt
1/4 teaspoon pepper
1 cup toasted diced pistachios
1 cup dried cherries or 1 cup currants
1/2 cup toasted pine nuts
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon grated parmesan cheese

Directions

1

In a skillet heat 2 tablespoons butter and olive oil.
2

add onion and cook til see through.
3

add curry, garlic and turmeric and cook 1 minute.
4

add the rice and cook til opague.
5

add stock and uncovered bring to a boil.
6

add salt and pepper.
7

cook, covered on low 25 minutes.
8

fluff rice with fork. If not tender enough add a little water and cook five minutes more.
9

mix in cherries and nuts and transer to a casserole.
10

in a saucepan, heat other 2 tablespoons butter.
11

add flour and stir constantly cook til bubbly but do not brown.
12

add milk and cook, stirring, til thick.
13

add salt and cheese.
14

pour over rice.
15

put under broiler for four minutes or until bubbly.