Slow Cooker Spring Rice Pilaf Food

SLOW-COOKER SPRING RICE PILAF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat.
• Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.
• Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
• Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.

SLOW-COOKER MUSHROOM RICE PILAF

Steps:

• In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms., Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.

CROCKPOT RICE PILAF

Steps:

• Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
• Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
• Combine rice, onion, and pepper in the slow cooker and mix to combine.
• Pour hot broth mixture over and cover crock pot.
• Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.

MUSHROOM AND RICE PILAF

Steps:

• In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

RICE COOKER RICE PILAF

Steps:

• 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!

CROCK POT GARLIC RICE PILAF

Steps:

• Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil.
• Place into crock pot, with remaining 3 cups of broth.
• Cook on high, 4-5 hours.

VEGETABLE RICE PILAF IN THE RICE COOKER

Steps:

• Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
• Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
• Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
• Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
• Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
• Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
• Season with black pepper.

SLOW-COOKED WILD RICE PILAF

Steps:

• Spray 4 to 6-quart slow cooker with nonstick cooking spray. Rinse rice with cold water; place in sprayed slow cooker. Add onions, mushrooms, garlic, salt, broth and water.
• Cover; cook on high setting for 3 to 4 hours.
• Add cherries, thyme and nutmeg to rice; mix gently. Cook on low setting for an additional 30 to 60 minutes or until rice is opened and tender.
• Just before serving, stir in parsley.