hi kirsty,
turkish rice pilaf with beans.
prep : 10 min,cook : 30 min.
1 tbs olive oil,2/3 cup long grain rice,2/3 cup vegetable or chicken stock,2/3 cup water,1/4 tsp pepper,1lb canned black beans,rinsed and drained,1 tomato,sliced,2 tbs unsalted butter,cut into small pieces,1/2 tsp mint,or 2 tbs fresh chopped.
heat oil in a heavey saucepan over medium heat,saute rice until golden,stir in stock,water and pepper,increase heat to high and bring to a boil,immediately reduce heat to low,cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed,stir in beans,turn on broiler,transfer rice to an ovenproof serving dish,arrange tomato slices over beans and rice and dot with butter.broil 2-3 minutes or until tomato slices are cooked throughout,serve pilaf sprinkled with mint.enjoy

oh and by the way kirsty,im no chef and if thats the wrong rice,try google,its what i did,

Heres how my (Turkish) wife makes it, she add little pasta bits to it, like chopped up spegetti only thinner. It can be found in Indian shops in the UK. We use a skillet for cooking it or large frying pan with lid.

Fry the pasta bits until they brown (if we make 3 cups of rice we use about 1/2 cup of pasta bits)
Add the rice making sure it is well covered with the oil
Add 2 cups of water for each cup of rice (depends on type of rice so you may have to experiment a bit)
Add 1 chicken stock cube and a bit of salt (we've also tried fish and veg stock in the past but I think chicken is best)
Cover and simmer until all the water has been absorbed.

Remove from the heat, open lid and cover with newspaper (yes you read right) and put lid back on for a couple of minutes before serving.

It is important not to open the lid too much while it is cooking otherwise the texture won't be right, again timing can be a bit experimental at first.

We also sometimes use chickpeas in the rice or beans for variation.

Hope this helps.

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That sounds exactly how my Turkish-cypriot friend cooks her rice. very thin pasta - not sure what its called but comes in balls like you buy tagliatilli but much thiner. break up into small bits 2/3 balls of it and fry in olive oil until brown - the brown bit is very important as it then shows up in the rice once its cooked if you see what i mean. then add the water and rice and a chicken stock cube or 2. funny tho mine never tastes as good as hers.

lyn

Do you mean giouvetsi (γιουβέτσι) pasta? Same shape and size as rice? My favourite dish in Greece and I always bring some home with me.

It is different to giouvetsi but that is also quite nice used as well instead of the thin pasta. The thin pasta is call Telsehriye is Turkish.

May not be authentic - but I use basmati rice with any Turkish recipe. It works with dolmas etc. Just follow the instructions on the pack.