Turkish Pilaf - Antoinette Pope School - Chicago

• 1/4 c. butter
• 1/2 c. green pepper, cut into 1/2-inch pieces
• 1 c. canned tomatoes
• 1 small clove garlic, chopped fine
• 1 c. fresh mushrooms, sliced
• about 1 1/2 Tbsp. salt
• a little black pepper
• 1 lb. rice
• about 2 1/4 c. stock or hot water (with 1 bouillon cube, if desired)

1. In a heavy saucepan, melt the butter. Add green pepper, tomatoes, garlic, salt, black pepper and mushrooms.
2. Cook several minutes.
3. Wash rice 3 or 4 times in cold water and drain thoroughly. Add the washed rice and 2 1/4 cups hot water or stock to cooked mixture.
4. Stir only until mixed.
5. Cover tightly.
6. Let come to a quick boil, then let it cook slowly over low flame about 45 minutes or until tender.
7. Do not uncover rice while cooking. After rice is done, leave covered about 20 minutes. Delicious served with chicken or any meat dish. Serves 8 to 10.

butter, green pepper, tomatoes, clove garlic, fresh mushrooms, salt, black pepper, rice, stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739456 (may not work)