Reference > Farmer's Cookbook > CEREALS > Turkish Pilaf II
  Turkish Pilaf I Turkish Pilaf III  

Turkish Pilaf II

1/2 cup washed rice
1 cup Brown Stock, highly seasoned
3/4 cup tomatoes, stewed and strained
3 tablespoons butter

Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.

  Turkish Pilaf I Turkish Pilaf III  

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