Turkish Rice

Turkish Rice

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Vicki Butts (lazyme)


From The American-International Encyclopedic Cookbook.


★★★★★ 1 vote

15 Min
30 Min


  • 3 Tbsp
  • 1
    onion, chopped
  • 1
    green pepper, chopped
  • 1 clove
    garlic, finely minced (optional)
  • 1/2 lb
    mushrooms, sliced
  • 2/3 c
    diced celery
  • 1/2 lb
    uncooked rice (2 1/8 cups)
  • 1 1/2 tsp
  • 2 c
    canned tomatoes
  • 2 c
  • ·
    buttered crumbs
  • ·
    grated cheese, optional
  • 2 Tbsp
    chopped parsley

How to Make Turkish Rice


  1. Melt butter in saucepan; add onion, green pepper, garlic, mushrooms, and celery. Brown over low heat, then add rice, salt, tomatoes, and water. Stir to blend.
  2. Pour mixture into large buttered casserole. Cover and bake until rice has absorbed liquid and is tender.
  3. Uncover, stir to blend ingredients, then top with crumbs. Dot with grated cheese if desired.
  4. Brown uncovered in moderate oven (375°F.). Garnish with chopped parsley. Serves 6 to 8.

Printable Recipe Card

About Turkish Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern

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