Risotto Orientale(Turkish)

• 1 c. long grain rice
• 1 medium onion or 1 bunch green scallions
• 1 1/2 Tbsp. vegetable oil
• salt to taste
• 1 tsp. turmeric
• 1 c. mixed vegetables (NO corn; either frozen or whatever comes from the garden)
• 2 c. water

1. Using
2. a
3. large
4. cast-iron or heavy pan with tight lid, put oil
5. into
6. pan.
7. Get it sizzling hot, then put in the dry, uncooked
8. rice
9. and
10. keep
11. it
12. moving.
13. Toast rice to a golden color.
14. Remove
15. immediately
16. from
17. heat
18. and pour in 2 cups of water, adding turmeric.
19. Cover tightly.
20. Cook on slow heat for 15 minutes.
21. Add the vegetables and cook for another 10 to 15 minutes, depending on the vegetables.
22. Be sure to use low heat when cooking rice and vegetables.

long grain rice, onion, vegetable oil, salt, turmeric, mixed vegetables, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582170 (may not work)