Pasta-Rice Pilaf

p. 117 · Kristi Hernberg, July 2006

The original: Pasta-Rice Pilaf

Ingredients

  • 1 ounce sliced almonds (1/2 rice cooker cup)
  • 1 ounce Filini pasta (or 1/2 rice cooker cup of 1-inch lengths of vermicelli)
  • 1 – 2 tablespoons butter (margarine is disgusting)
  • 6 ounces California Sushi rice (Nishiki or Kokuho Rose)
  • 1-1/2 cups water
  • 2 Herb-Ox Vegetable Bouillon cubes

Method

Optional: Add sliced canned mushrooms, diced onions, sliced celery, or cubed chicken after sautéing the almonds and pasta.

1. Turn rice cooker ON. Depending on your cooker, you may need to manually hold down the button while you sauté.

2. Sauté sliced almonds and pasta in butter in the bottom of the rice cooker.

3. When light golden, add rice and continue stirring until rice is slightly translucent.

4. Add water and bouillon cubes (or soup base). Stir until cubes dissolve, then cover rice cooker. Restart rice cooker, and let cooking cycle complete.

5. When cooker turns to Warm or Off, gently fluff pilaf, cover pot, and let pilaf steam for 15 minutes.

Note: Kristi's printout: makes 4 cups, serves 2 as a main dish or 4 as a side; 1 rice cooker cup of rice = 6 oz dry measure = 5 oz by weight.