I never made rice pilaf till the other day. I usually get my fix as a side when I go out to a restaurant, so I never needed to try my hand at it. After looking around the web, I took a few ideas from other recipes and came up with my own.
My first try worked out to be the best rice pilaf that I ever had! I will keep experimenting with it, but I don't think that any radical changes will be necessary.
Preparation Time:
1 hours
Tools
- Rice cooker
Ingredients
- 1 cup brown rice
- 2 cups low-sodium chicken stock
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 2 tablespoons slivered almonds
- 2 teaspoons freezed dried basil
- 1 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1 carrot shredded
- 1 medium onion, diced
- 2 bay leaves
Cooking Instructions
Toss everything except the water into your rice cooker, stir it up, and turn the rice cooker on.
When it completes the cooking cycle, stir it up again, add the water, and run it through another cycle.
If it is still a little moist after stirring, leave the cooker on "warm" and prop the lid open for a few minutes.