Turkish Wedding Pilaf (Dugun Pilav)

• 1 1/2 cups white basmati rice
• 2 tablespoons olive oil
• 3 cups meat stock (I sometimes use 3 cups chicken stock instead)
• 1/4 cup pine nuts
• salt

1. Wash rice until water runs clear.
2. Drain well.
3. Heat olive oil in a pan and add drained basmati and pine nuts.
4. Stir over medium heat for 5 minutes.
5. Add stock and salt to taste.
6. Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
7. Turn off heat, place paper towels over rim of pan and replace lid tightly.
8. Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
9. Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.

white basmati rice, olive oil, meat stock, nuts, salt

Taken from www.food.com/recipe/turkish-wedding-pilaf-dugun-pilav-360252 (may not work)