Middle Eastern · Dinner
Turkish Rice Pilaf with Butter (Dairy-Free)
Basmati rice pilaf toasted with vermicelli and pine nuts in dairy-free butter, simmered in vegetable stock until fluffy with separated grains. A Turkish weeknight staple finished with fresh parsley and lemon juice, served warm alongside grilled vegetables or legume stews.
$2
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
323Calories
7.3gProtein
8.1gFat
58.8gCarbs
2.5gSugar
2.4gFiber
1159mgSodium
0mgChol
2gSat Fat
227mgPotassium
42mgCalcium
1.9mgIron
0mcgVitamin B12
6mgVitamin C
vegetarian
vegan
low-calorie
dairy-free
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold running water until the water runs clear, then drain for 5 minutes.
2
Saute
Melt the dairy-free butter alternative in a small saucepan over medium heat 1 minute until it shimmers and coats the pan.
3
Toast
Add the vermicelli, onion, and pine nuts; cook over medium heat 3 minutes, stirring often, until vermicelli turns golden and onion softens.
4
Simmer
Pour in the vegetable stock and salt, bring to a boil over high heat, then reduce to low, cover, and simmer 12 minutes until stock absorbs.
5
Rest
Remove from heat, keep covered, and let stand 10 minutes so residual steam finishes cooking without scorching.
6
Plate
Fluff with a fork, scatter parsley over top, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/3 cup300g basmati rice
- 2 tbsp28g dairy-free butter alternative
- 2 tbsp16g vermicelli noodles
- 4 tbsp40g onion
- 2 1/2 cup615ml vegetable stock
- 2 tsp6g pine nuts
- 1 tsp1 tsp salt
- 2 tsp2 tsp parsley
- 22 lemon wedge, for serving
