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Vegetable Rice Pilaf in the Rice Cooker

Vegetable Rice Pilaf in the Rice Cooker

Cost $12, save $8

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Broth

    • 3 teaspoons chicken bouillon granules
    • 1 teaspoon chicken bouillon granules
    • 💧 3 ½ cups water
    • 💧 ¼ cup water, or more if needed

  • Staple

    • 🍚 3 cups uncooked white rice

  • Vegetables

    • 4 small heads baby bok choy, trimmed and chopped
    • 🧅 3 green onions, chopped
    • 🥕 1 carrot, chopped
    • 🍄 4 mushrooms, chopped

  • Spices

    • ground black pepper to taste

STEPS

1

Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.

2

Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.

3

Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.

4

Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.

5

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.

6

Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.

7

Season with black pepper.

NUTRIENTS

Per 1 serving

🔥

358

Calories

  • 8
    Protein
  • 78
    Carbs
  • 1
    Fats

💡 Use any vegetables you have in the fridge to minimize waste!Ensure the rice cooker is set for the right type of rice to prevent over or undercooking.Adjust the black pepper seasoning based on personal taste.