I absolutely adore this recipe because it’s a deliciously simple blend of comforting flavors that remind me of home, with a gourmet twist thanks to the toasted orzo and fragrant sautéed onion. Plus, it’s incredibly easy to whip up on a busy weeknight, and the option to choose either chicken or vegetable broth makes it versatile for any dietary preference!
What I adore about Turkish Rice is how simple it is and how deeply flavorful it is. Made with long-grain white rice, butter, and a whisper of olive oil, it’s beautifully balanced by the flavor of the orzo pasta, which, like the rice, is also cooked in broth (chicken, in this case, though vegetable would work well too) and seasoned with salt and black pepper.
This means the pasta, and therefore the dish, is infused with flavor from the very beginning. Add to that the deliciousness of well-cooked rice, and I defy anyone to find fault with Turkish Rice.
Ingredients
White rice, long grain: A soft and fluffy-textured base rich in carbohydrates.
Butter, without added salt: Contributes to flavor richness; provides a smooth and creamy mouthfeel.
The heart-healthy fats in olive oil make it a very good fat.
It also is a very good fat in the context of overall taste.
Using a fat in cooking should not be just about the fat.
It should not be a scenario in which you are merely adding some kind of fountain of calories to your sauté.
Onion: Provides depth and sweetness with a wealth of vitamins and minerals.
Broth made from chicken or vegetables: Imparts umami to the rice; gives proteins to the rice.
Orzo pasta: Provides a distinct mouthfeel; contributes more starch.
Parsley that is fresh: Offers hues and looks of newness; abundant in vitamins A, C, and K.
Ingredient Quantities
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup orzo pasta
- 1/4 cup finely chopped fresh parsley (optional, for garnish)
Instructions
1. Wash the rice in cold water until the water runs clear, then drain well.
2. In a medium-sized saucepan, mix butter and olive oil. Heat over medium until the butter is melted.
3. Add the orzo pasta to the saucepan and stir frequently until the pasta turns a golden brown color.
4. Add the onion, chopped finely, and cook it until it is translucent.
5. The rinsed rice should be added to the saucepan and cooked for a couple more minutes, with stirring to ensure that the rice is well coated with the butter and oil.
6. Add the salt and black pepper, and then pour in the chicken or vegetable broth. Mix everything up.
7. Heat the blend to a boil over medium-high heat. When it attains a boil, lower the heat to low.
8. Place a firmly fitting lid on the saucepan containing the rice and allow it to simmer for approximately 15-20 minutes, or until the entire amount of liquid has been absorbed by the rice and the rice has reached a state of tenderness.
9. Take the saucepan from the heat and allow it to sit, covered, for another 5 minutes to let it steam.
10. Using a fork, fluff the rice; if you want to, garnish it with finely chopped fresh parsley. Serve it warm.
Equipment Needed
1. Medium-sized saucepan with a lid
2. Wooden spoon or heat-resistant spatula
3. Measuring cups
4. Measuring spoons
5. Fine-mesh strainer
6. Chef’s knife
7. Cutting board
8. Fork
FAQ
- Can I use brown rice instead of white rice?Certainly! However, it will be necessary to alter both the cooking duration and the volume of liquid employed, as brown rice requires a longer and wetter environment to yield a fully cooked result.
- What can I substitute for orzo pasta?If orzo cannot be obtained, use small pasta, such as vermicelli or even broken spaghetti.
- Is it necessary to rinse the rice before cooking?Rinsing does help. It removes excess starch and improves fluffiness. But it’s not removing something the rice needs—the more you study the transformation of the dry grain into the tender staple, the more you appreciate the role of starch in that magical metamorphosis.
- Can I make this dish vegan?Of course. Use broth made with vegetables and swap the butter for a plant-based substitute.
- Can I prepare this dish in advance?Indeed, Turkish rice can be prepared in advance and warmed, but the texture is optimal when the dish is served fresh.
- How do I add more flavor to the rice?Spices such as cumin or a cinnamon stick can be added during cooking to give extra aroma.
- What type of onion works best?A small onion, either yellow or white, has a well and provides a flavor that is mild and sweet.
Substitutions and Variations
The basmati rice can serve as a substitution for the long-grain white rice.
You can use ghee or margarine instead of unsalted butter.
Substitute sunflower oil or canola oil for olive oil.
If required, you can use water and a bouillon cube in place of the chicken or vegetable broth.
Orzo pasta can be replaced by broken-up small pieces of vermicelli if you cannot find orzo pasta.
Pro Tips
1. Toast the Orzo: Make sure to stir the orzo constantly as you brown it in the butter and olive oil. This enhances its nutty flavor and adds a delightful texture to the dish.
2. Use Hot Broth: To maintain a consistent cooking temperature and prevent the rice from becoming gummy, warm the broth separately before adding it to the rice mixture.
3. Fine Chop the Onion: Ensure the onion is finely chopped to allow it to cook evenly and impart its sweetness thoroughly throughout the rice.
4. Resting Time: Allowing the rice to sit off the heat with the lid on for about 5 minutes after cooking is crucial. It lets the rice absorb any remaining moisture and ensures the grains are perfectly tender.
5. Rice Washing: Rinse the rice under cold water until the water runs clear to remove excess starch. This helps prevent the rice from becoming sticky during cooking.
How To Make Turkish Rice Recipe
My favorite How To Make Turkish Rice Recipe
Equipment Needed:
1. Medium-sized saucepan with a lid
2. Wooden spoon or heat-resistant spatula
3. Measuring cups
4. Measuring spoons
5. Fine-mesh strainer
6. Chef’s knife
7. Cutting board
8. Fork
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup orzo pasta
- 1/4 cup finely chopped fresh parsley (optional, for garnish)
Instructions:
1. Wash the rice in cold water until the water runs clear, then drain well.
2. In a medium-sized saucepan, mix butter and olive oil. Heat over medium until the butter is melted.
3. Add the orzo pasta to the saucepan and stir frequently until the pasta turns a golden brown color.
4. Add the onion, chopped finely, and cook it until it is translucent.
5. The rinsed rice should be added to the saucepan and cooked for a couple more minutes, with stirring to ensure that the rice is well coated with the butter and oil.
6. Add the salt and black pepper, and then pour in the chicken or vegetable broth. Mix everything up.
7. Heat the blend to a boil over medium-high heat. When it attains a boil, lower the heat to low.
8. Place a firmly fitting lid on the saucepan containing the rice and allow it to simmer for approximately 15-20 minutes, or until the entire amount of liquid has been absorbed by the rice and the rice has reached a state of tenderness.
9. Take the saucepan from the heat and allow it to sit, covered, for another 5 minutes to let it steam.
10. Using a fork, fluff the rice; if you want to, garnish it with finely chopped fresh parsley. Serve it warm.
