Mushroom Pilaf Casserole

(Guvecte Mantarli Pilav - Istanbul)

1/2 cup rice, washed, drained
1 tbsp butter
1 medium-size onion, chopped
7-8 medium-size mushrooms, cleaned, sliced
1 tbsp sweet peas, frozen
1/2 tsp allspice
1/2 tsp pepper
Salt
1 cup hot water
2 tbsp dill, chopped

Cover:
1 medium-size yellow potato, boiled, peeled, grated
1 large egg yolk
1 tbsp milk
Salt
Pepper

Saute the onion and mushrooms with the butter in a medium sized pot for about 4-5 minutes until all the water evaporates. Add the rice, sweet peas, allspice, salt and pepper, then toss. Add the hot water, stir. Cover, turn the heat down to low and cook until the rice absorbs all the water. Then add the chopped dill, and toss.

Divide into 2 individual ovenproof bowls. Put aside.

To make the cover; mix the grated potato, egg yolk, milk, salt and pepper. Cover the pilaf with this mixture in the bowls. Place the bowls on the oven tray. Set the oven to broil (grill). Place the oven tray on the top rack and cook until the tops take a golden colour for about 10 minutes.

2 servings.