Rice Rice With Barley Noodles Recipe

Every juicy pot meal requires a side of rice. In Turkish cuisine, the king of pilafs is of course a classic; It is rice pilaf with barley vermicelli. Enjoy your meal!
Ingredients:



Baldo Rice | 2 Cup |
Orzo | 1/2 Cup |
Butter | 2 Tbsp |
Liquid Oil | 1 Tbsp |
Meat Broth (Or Chicken Stock) | 3.5 Cup |
Granulated Sugar | 1/2 Tsp |
Salt | 1 Tsp (large) |
Lemon Juice | 1 Half Tbsp |
Steps:
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Rinse the rice with plenty of water and let it rest for at least 15-20 minutes in warm salt water.
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Melt the oil and butter in a shallow saucepan. Turn down the fire. Fry the barley noodles, stirring constantly, until they turn golden.
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Wash the rice, rinse and drain well. Add it to the roasted vermicelli and fry it upside down, taking care not to break it.
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When the rice becomes transparent, add the hot meat or chicken stock. (If you don't have broth, you can also make it with just hot water.)
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Take the fire to the lowest heat and add salt, sugar and 4-5 drops of lemon juice on it and close the lid.
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When your rice has dried, remove it from the fire, cover it with a paper towel without stirring and let it rest for at least 10-15 minutes.
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If you wish, add one or two more teaspoons of butter to your rested rice, turn it upside down, air it and serve it warm. Enjoy your meal!
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Note: You can serve the rice you take on the serving plate by garnishing it with freshly ground black pepper and flavoring it.