• 61
Pasta, Grains & Rice
• 61
Rice Pilaf
Serves: 4
15 ml olive oil
4 oz onion, nely chopped
4 oz fresh mushrooms, thinly sliced
2 oz celery, nely diced
1 garlic clove, minced
6 oz long grain rice, uncooked
and parboiled
7 ml instant chicken or
vegetable bouillon
3½ grams black pepper
12 oz water
Directions:
1. In a medium saucepan, heat olive oil
on High (220°C) for 45 seconds or
until warm.
2. Sauté onion, mushrooms, celery and
garlic for 2-3 minutes.
3. Carefully stir in rice, bouillon,
pepper and water.
4. Bring rice to boil and reduce heat
to Medium (135°C).
5. Cover and simmer for 12-14
minutes or until rice is tender and
liquid is absorbed.
6. Portion pilaf evenly into each bowl.
Tip: Use the Stainless Steel Steamer
Basket to steam your favorite
vegetables while preparing rice,
saving you time!
Spanish Rice
Serves: 6-8
6 oz long-grain rice, uncooked
15 ml olive oil
8 oz onion, nely chopped
8 oz green pepper, chopped
1 clove garlic, minced
5 grams chili powder
1 (28-oz) can diced tomatoes,
un-drained
1 (4 oz) can diced green chili
peppers, drained
8 oz water
3½ grams salt
3½ grams black pepper
14 ml bottled hot pepper sauce
(optional)
4 oz shredded Cheddar cheese
(optional)
Directions:
1. In large sauté pan with lid, heat oil
on Medium-High (190°C).
2. Sauté onion, green pepper and garlic
for 2-3 minutes.
3. Add chili powder and cook for
1 minute.
4. Stir in tomatoes, rice, chili peppers,
water, salt, black pepper and
hot sauce.
5. Bring to boil.
6. Reduce heat to Medium-Low (80°C)
and let simmer, covered, for 20
minutes or until the rice is tender
and most liquid has been absorbed.
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