Amazing Turkish " Confetti" Rice

READY IN: 35mins
Recipe by Rachel Dennehy

I lived in Izmir, Turkey for one year and got this recipe from the family cook. It is, hands down, the BEST rice I have ever had the pleasure of eating, it also makes a SPECTACULAR presentation on any table!

Top Review by Catherine B.

Delicious way to work in some additional vegetables and we really liked the flavors. I prepared just 1/2 the recipe which will serve 6 side dish portions for us. I cut back on the olive oil, using just enough to keep the veggies from sticking, but otherwise followed the recipe exactly. There is more prep work than I'd like for a weeknight meal, and this requires 2 pots, but it makes such a big batch we can enjoy the leftovers. I think I'll try serving chilled as a salad, adding a light lemon dressing. Thanks for sharing this recipe!

Ingredients Nutrition

Directions

  1. Make the rice (according to the directions on the package) in an extra-large pot.
  2. While the rice is cooking, sauté the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown.
  3. Be sure to use an extra-large skillet and medium to medium-high heat.
  4. When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly.
  5. To give this dish an added "punch" of flavor, substitute vegetable or chicken broth for water when making the rice.

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