Turkish Spring Rice Pilaf with Artichokes (Enginarli Bahar Pilavi)
Source: Foodwise
Recipe Type: Appetizers and Sides, Entrees | Seasons: Spring
This recipe was created to showcase locally grown Greens of Spring as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 4 to 6
INGREDIENTS
5 large artichoke hearts
3 cups medium rice
1 large onion
½ cup extra virgin olive oil
2 lemons
½ teaspoon black pepper
2 teaspoons salt
½ cup sliced spring onions, green parts only
½ cup dill, minced
2 teaspoons mint, minced
PREPARATION
- Soak rice in salty water for at least 20 minutes for faster and more even cooking.
- Wash and rinse the rice with cold water until the water runs clear, drain and set aside.
- Finely chop the onions and dice the artichokes into large cubes.
- Transfer the artichokes to a bowl filled with water and add the juice of 1 lemon.
- Heat 1/2 cup olive oil in a wide pan and add onions.
- Cook for 10 minutes over medium heat until the onions are soft and lightly caramelized.
- Drain the artichokes, add to the pan, stir, and saute for 10 minutes until halfway cooked.
- Add salt and pepper and the drained rice.
- Cook the rice for a few minutes until translucent and fragrant.
- Add the zest and juice of 1 lemon and 3 cups of water.
- Gently stir, bring to a simmer, and cook covered for 15 minutes over low heat.
- Once the liquid is fully absorbed, switch off the heat, add the green onions and stir in the dill and mint.
- Serve with a squeeze of lemon as a fresh spring side or top with your favorite protein to make it a complete meal.
