Turkish 'Lamb' (Portabellos) and Mixed Fruit Pilaff

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Turkish 'Lamb' and Mixed Fruit Pilaff

4 oz. [1/2 cup] butter

1 medium-sized onion, thinly sliced

1 1/2 lb. portabello mushrooms, cut into 1-inch cubes

3 oz. [1/2 cup] dried apricots, soaked overnight in cold water,drained

and halved

3 tablespoons sultanas or seedless raisins

2 teaspoons salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly ground blackpepper

1 1/2 pints [3 3/4 cups] water

8 oz. [1 1/3 cups] long-grain rice,washed, soaked in cold water for 30

minutes and drained

 

 

 

 

 

In a large, deep frying-pan, melt the butter over moderate heat. When

the foam subsides, add the onion and cook, stirring occasionally, for

5 to 7 minutes, or until it is soft and translucent but not brown.

 

Add the portabelos and cook, stirring and turning occasionally, for 5

to 8 minutes, or until it is lightly browned all over. Stir in the

apricots, sultanas or seedless raisins, I teaspoon of . the salt, the

cinnamon and pepper.

 

Pour in 16 fluid ounces [2 cups] of the water and bring to the boil,

stirring occasionally. Reduce the heat to moderately low, cover the

pan and simmer the meat for 1 hour, or until the mushrooms are cooked

through.

 

Meanwhile, put the rice in a medium sized saucepan. Pour over the

remaining water and add the remaining salt. Place the saucepan over

high heat and bring the water to the boil. Reduce the heat to low,

cover the pan and simmer the rice for 15 to 20 minutes. If all the

liquid is not absorbed, continue to cook the rice, uncovered, over low

heat until the rice is dry. Remove the saucepan from the heat and set

aside.

 

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Place one-

third of the rice in a medium-sized ovenproof casserole. Cover with a

layer of one half of the mushroom mixture, then top with another one-

third of the rice. Continue to make layers in this manner until all

the ingredients have been used up, finishing with a layer of rice.

 

Cover the casserole with a lid and carefully place it in the centre of

the oven. Bake the pilaff for 20 minutes.

 

Remove the casserole from the oven and serve the pilaff at once,

straight from the casserole. Serve with some well-chilled white wine.

 

Serves 4

 

Source: Rice Gourmet

Formatted by Chupa Babi in MC: 11.24.02

 

This dish makes a delicious main meal or center meal. Serve with

tossed salad, European bread and wine. This recipe is easy to make,

bur can take 2 1/2 hours to prepare. This is a classic lamb dish but

our vegetarian visitors can try substituting the lamb with portabello

mushroom slice.

 

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