The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Turkish Pilaf

• ¹⁄₂ cup rice
• 2 tablespoons chopped green sweet pepper or onion
• 1 cup tomatoes
• 1 teaspoon sugar
• 1¹⁄₄ cups stock or water
• 1 tablespoon butter
• 1 teaspoon salt

Pick over and wash the rice, as directed in the recipe for [boiled rice, No. 1]. Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water. Put it into a cooker for one hour. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed. Pilaf is injured by much overcooking.

Serves five or six persons.