Gelik Pilav
Author: 
 
Ingredients
  • 2 Tablespoons Butter (*For the whole recipe, you will need 7 tablespoons of butter see below)
  • 3 Tablespoons Olive Oil
  • 1 Onion, chopped
  • 1 Pint Mushrooms, sliced
  • 1 Cup Early Peas (I used Le Sueur® Very Young Small Sweet Peas)
  • 1½ Cups Jasmine Rice
  • 3 Cups Chicken Stock or Water
  • 1½ Teaspoon Salt
  • 2 Teaspoons Dill
  • 4 Tablespoons Butter
  • 2 Medium or 4 small Potatoes
  • ½ Cup Milk
  • 1 Teaspoon Salt
  • 2 Cups Quesadilla Cheese or Mozzarella Cheese
  • 1 Tablespoon Butter to grease the casserole dish with
Instructions
  1. Place the potatoes in a pot with salt and water. Bring to a boil.
  2. Cook until the potatoes are tender.
  3. In the meantime, saute the onion in the 2 tablespoons butter and the olive oil until soft.
  4. Add the mushrooms and saute 2-3 minutes.
  5. Add the rice and stir until well coated about 2 minutes.
  6. Add the chicken stock or water and the salt.
  7. Bring to a boil then lower heat to medium and cover the pot.
  8. Cook for 15 minutes then remove from heat and stir in the dill.
  9. Pre-heat oven to 350 degrees.
  10. While the rice is cooking, peel the potatoes, add the butter and milk and puree. You could also peel the potatoes before boiling and chop them - either method works fine.
  11. Stir in ¾ cups of the cheese.
  12. Grease the casserole dish with one tablespoons butter.
  13. Pour the rice mixture into the casserole.
  14. Top with the potato puree.
  15. Cover with the cheese.
  16. Bake until cheese is golden and bubbly about 15-20 minutes. Afiyet Olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/04/gelik-pilav.html