Vegetable Rice Pilaf in the Rice Cooker

This works with any veggies that are about to go bad and you need to get rid of. The ingredients are basic and the recipe is easy to make since you can do it in the rice cooker. My husband and I were very impressed with how good this turned out, especially since I hardly did any work at all!

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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

Step: 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.

Step: 6

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

Step: 7

Season with black pepper.

Per Serving: 358 calories; protein 8.3g; carbohydrates 77.5g; fat 1g; cholesterol 0.2mg; sodium 302.6mg.

Getting stay in and cook your food instead of eat in the evening out is good a process in the right way if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .