Bulgur Pilavı
Bulgur Rice Pilaf

Ingredients
2 cups Bulgur
3 cups Beef stock or water, boiled
1 Yellow onion, finely chopped
3 Tomatoes, peeled, finely chopped
5 Green peppers, finely sliced
3 tbsp. Butter
1 ½ tsp. Salt

Instructions
In a pot melt the butter and start sautéing the onions until softened, add the peppers and continue sautéing. Then add the tomatoes, when the vegetables are softened, add the bulgur and stir for about 5-6 minutes. Add the boiled beef stock and salt cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.

Nohutlu Pilav
Rice Pilaf with Chickpeas

Ingredients
2 cups White rice
3 cups Beef or chicken stock, boiled
2 tbsp Butter
2 tsp. Salt
½ cup Chickpeas

Instructions
Soak the chickpeas overnight. The next morning, boil the beans with a fresh batch of water until softened, about 30 minutes. Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter and start sautéing the rice until they become translucent.  Add the stock, salt and boiled chickpeas. Cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.

Pirinç Pilavı
Rice Pilaf

Ingredients
2 cups White rice
3 cups Beef or chicken stock, boiled
3 tbsp. Butter
2 tsp. Salt

Instructions
Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter and start sautéing the rice until they become translucent.  Add the stock and salt. Cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.

Domatesli Pilav
Rice Pilaf with Tomatoes

Ingredients
2 cups White rice
3 cups Chicken stock or water, boiled
3 tbsp. Butter
2 tsp. Salt
2 Tomatoes, peeled, cut into medium dice

Instructions
Soak the rice in warm water with ½ tsp. of salt for 30 minutes. Wash the rice until the water runs clear. In a pot, melt the butter and start sautéing the rice until they become translucent, add the tomatoes, sauté for a few minutes then add the stock and salt. Cover the lid and cook for about 20-25 minutes until dimples form on top of the rice. Place a paper towel between the pan and the lid and turn down the flame really low. Cook for another 5-6 minutes. Turn off the heat, and let it rest for 20 minutes before service.

Arpa Şehriyeli Bulgur Pilavı
Bulgur Rice Pilaf with Vermicelli

Ingredients
2 cups Bulgur, washed
½ cups Vermicelli (or orzo)
5 cups Beef or chicken stock, boiled
3 tbsp. Butter
2 tsp. Salt

Instructions
Melt the butter in a pot and sauté the orzo until it turns golden brown color. Add the bulgur and sauté for about 5-6 minutes. Add the stock and salt (Instead of stock you may also use just water). Boil over high heat then turn down the heat, cover the lid and cook until all the water is absorbed. Take off the heat, place a paper towel between the pan and the lid and let it rest for 15 minutes, then serve.