Oh, I wish my camera was working! I adapted the following recipe from The Joy of Cooking (2006) 75th Anniversary Edition. Adaptations included reduced liquid for use in the rice cooker and additions of spices and mushrooms. Tree, you must give this a try. I think you'll love it!
Kat's Rice Pilaf
What you need:
2-3 Tablespoons of butter
2-3 cloves of garlic, chopped finely
4-6 green onions, sliced thinly
2 small bay leaves
2 cups rice (I use Jasmine)
4 ounces of angel hair pasta (I use Barilla) broken in to tiny pieces
small handful of dried mushrooms, soaked, drained, and chopped
Salt and pepper to taste
3.5 cups of chicken broth (4 if you plan to cook the pilaf on the stove or in the oven)
What you do:
Melt the butter in a large skillet, browning the garlic and cooking the onions until transparent, toss in the mushrooms and bay leaves.
Toss in the rice and pasta pieces and saute until golden. Dump in the rice cooker. Add 3.5 cups of chicken broth and salt and pepper to taste, close the lid, and turn it on!
The result is fabulous! Next time I might reduce the broth and use the water from the soaking mushrooms. I might also include cashews or almonds.
Wednesday, September 23, 2009
Rice Pilaf
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2 comments:
Sounds great! I have to try this one for sure.
I don't have a rice cooker?
Can I use fresh mushrooms?
Thanks for sharing.
Love Mom
Mom, just increase the broth or other liquid to 4 cups... You can saute the onions and rice in a Dutch oven... Dump on the broth and back it in the oven at 350 for about 45 to 75 minutes. And I don't think fresh mushrooms would be just fine.
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