Community Pick
Rice Cooker Rice Pilaf
photo by Bev I Am
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
0.5 cup
- Serves:
- 6-8
ingredients
- 354.88 ml white rice (I use jasmine, but any white rice will work)
- 473.18 ml chicken broth
- 59.14 ml slivered almonds
- 236.59 ml sliced mushrooms
- 1 small onion, diced
- 9.85 ml margarine or 9.85 ml butter
- 9.85 ml minced garlic cloves
directions
- In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
- Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
- Stir briefly to distribute ingredients.
- Set to cook. When done, let sit for 10 minutes.
- Stir and enjoy!
- Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!
Reviews
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I've made this at least 5 times now.. what a great easy go to recipe.. with a great taste!! I would have never have thought I could cook rice pilaf in the rice cooker.. but this recipe proves that its most possible. Only thing I changed on the last couple of times is that I added more garlic (we love garlic in this house) .. you cannot go wrong with this recipe!!
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This worked great for us. Only change I made was sub'd chopped red bell peppers for the almonds. After the onion & garlic was done cooking, I stirred in the other vegys & turned off the burner till I was ready to mix into the rice cooker. The mushrooms & peppers were the right consistency for us. You're right the bottom does get brown, if you don't like it crusty you may want to stir 1-2 times during cooking. Awesome recipe, thanks for sharing.
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What a great recipe! Went well with the Hawaiian meatball recipe I found on Zaar :) Would make again for sure. I love findings ways to add veggies in to other parts of the meal! Next time I would probably add even more onion, a chicken bouillon cube, a saute the mushrooms (canned) with the onions & garlic.
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Tweaks
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Great rice! I only use my rice cooker to cook plain old rice and would cook all my flavored rice on the stovetop. This was way easier. Used a shallot instead of the onion, no almonds and reduced the amount of stock (I like my rice fluffy). Sauteed everything before throwing it into the rice pot and added a handful of chopped baby spinach. I like to use the rice paddle to fluff the rice up once it's done. It helps to get out the excess moisture. When it was time to eat I mixed in some fresh parsley. Delicious!! Thanks for posting!
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I tweaked the recipe a bit....I used mushrooms and broccoli instead of the onions and almonds. Everything was tossed into the rice cooker as I was headed out the door to the gym and it was all ready when I got home! I stirred the browned bits on the bottom into the pilaf and it added lots of flavor. My husband really likes rice and declared this one a definite winner. Once again...quick, easy and I can control the sodium and fat. What's not to love?
RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>