• 61
Pasta, Grains & Rice
• 61
Rice Pilaf
Serves: 4
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup fresh mushrooms, thinly sliced
¼ cup celery, nely diced
1 garlic clove, minced
¾ cup long grain rice, un-cooked
and parboiled
1 ½ teaspoons instant chicken or
vegetable bouillon
¼ teaspoon black pepper
1½ cups water
Directions:
1. In a medium saucepan, heat
olive oil on High (425°F) 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 (275°F).
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
¾ cup long-grain rice, uncooked
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup green pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 (28-ounce) can diced tomatoes,
un-drained
1 (4 ounce) can diced green chili
peppers, drained
1 cup water
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon bottled hot pepper sauce
(optional)
½ cup shredded Cheddar cheese
(optional)
Directions:
1. In large sauté pan with lid, heat oil
on Medium-High (375°F).
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 (175°F)
and let simmer, covered, for 20
minutes or until the rice is tender and
most liquid has been absorbed.
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