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!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 358 Calories

Ingredients

• ground black pepper to taste
• 1 carrot, chopped
• 3 green onions, chopped
• 3 cups uncooked white rice
• 4 mushrooms, chopped
• 1 teaspoon chicken bouillon granules
• 3 ½ cups water
• 3 teaspoons chicken bouillon granules
• 4 small heads baby bok choy, trimmed and chopped
• ¼ cup water, or more if needed

Recipe Instructions

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.