DE  TR  EN

SALLYS WORLD – RECIPES & FOOD VIDEOS

Sucuk rice pan with vegetables / with brown and wild rice

Difficulty Level

ingredients for 6 portions

  • 150 g wild rice
    1 onion
    3 tablespoons olive oil
    2 yellow peppers
    ½ red pepper
    1 green pepper
    250 g mushrooms
    150 g brown rice
    100 ml white wine
    800 ml vegetable stock
    1 teaspoon salt
    ½ teaspoon pepper
    1 teaspoon chilli
    ¼ teaspoon cumin
    480 g chickpeas (canned)
    1 lemon
    ½ bunch parsley
    250 g sucuk

    To serve

    500 g GAZİ semi-sold cream yoghurt (10%)
    1 teaspoon dried mint
    1 teaspoon salt
      Pepper

  • Preparation

    1. Rinse the wild rice thoroughly under running water. Put the rice in a saucepan, add 1 litre of water and bring to a boil. Lower the heat to medium and let the rice cook for about 15-20 minutes. The rice should still be a bit firm.

    2. Cut the onion into a fine dice. Heat the oil in a large saucepan over medium heat and sauté the onion until translucent, about 3-4 minutes. Cut the peppers into fine strips and the mushrooms into slices. Add the vegetables to the pan and sauté for 3-4 minutes.

    3. Thoroughly rinse the brown rice under running water. Now add both rice varieties to the pan and sauté briefly. If you are using wine, you can add the wine now and let it reduce.

  • 4. Now add the broth and season the ingredients with salt, pepper and chilli. Bring the ingredients to a boil, add the chickpeas, cover the pot with a lid and lower the heat. Let the dish simmer for about 20 minutes, then turn off the heat and let steam another 5 minutes.

    5. Season with lemon juice and parsley.

    6. In the meantime, sauté the sucuk in a pan without fat until crispy. Serve the sucuk slices with the rice dish. Mix the yoghurt with the salt, pepper and mint and serve as a condiment for the rice.

     

Teaser

Recipe of the month

Every month a recipe is named
 recipe of the month
Come back every month & cook with GAZİ.


Other recipes

Difficulty Level
Veggie
Glutenfree
Lactose free
Low Carb

|

Main course

Caesar salad with yoghurt dressing

|

Main course

Spicy baked potato salad with herb-flavoured grill cheese

|

Main course

Spicy lentil salad with mustard dressing, arugula, persimmon, yoghurt and parsley dip and GAZi chili grill and pan cheese

|

Main course

Shakshuka with Tulum cheese

|

Main course

colourful oriental bowl

|

Main course

Green asparagus salad with Organic Grill and Pan Cheese Mediterranean Herbs and mini fried eggs

|

Main course

Hasselback sweet potatoes with avocado and cucumber yoghurt dip

|

Main course

Minced beef pie with puff pastry

|

Main course

Mac and cheese with kashkaval semi-hard cheese

|

Main course

Spinach salad with sheep cheese, mango and honey mustard dressing

|

Main course

Courgette salad with grilled nectarines and grill cheese

|

Main course

POTATO PANCAKE BURGERS WITH GAZİ GRILL AND PAN CHEESE WINTER Edition

|

Main course

Halloumi, lamb and tomato casserole

|

Main course

GAZİ grill cheese winter edition – colourful salad

|

Main course

|

Main course

Turkish yufka with yogurt sauce and minced meat filling / siron

|

Main course

Minced beef and chickpeas with white cheese

|

Main course

Baked white cheese with lemon, thyme, olives and red onions

|

Main course

Panzanella salad with grill cheese

|

Main course

Aubergine and lentil fusilli with veggie chicken and GAZİ grill cheese

|

Main course

Pide with spinach and minced meat

|

Main course

Oriental sweet potato slices with yoghurt and mint sauce and pomegranate seeds

|

Main course

Herb frittata with goat cheese, zucchini and peppers

|

Main course

Chicken quesadilla with guacamole and white cheese

|

Main course

Asian winter bowl with coriander and feta topping

|

Main course

Grilled ćevapčići with GAZİ grill and pan cheese and ajvar / Sally’s grill

|

Main course

Falafel burger with GAZİ grill and pan cheese

|

Main course

Sucuk Burger Deluxe / Simit Burger Bread

|

Main course

Roasted oriental cauliflower with blood orange, saffron aioli, walnuts, mint and goat cheese

|

Main course

Pasta salad with fresh herbs and cucumbers and a spicy citrus vinaigrette

ENTFACHE DAS
FEUER
Auf Gazi.de
bleiben
Back to Top