Brown rice pilaf in a slow cooker
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Brown rice pilaf cooked in a slow cooker turns out especially fluffy and fluffy, and cooks faster than on the stovetop. Sautéed mushrooms (preferably several types for a richer flavor) add a wonderful flavor. Add the rice and mushrooms to the slow cooker, pour in the chicken broth, and the pressure cooker will do the rest. Serve the pilaf, garnished with fresh herbs, as a main course or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. short grain brown rice
- 110 g of mushroom mixture
- 1 and 1/4 cups chicken broth
- 2 tbsp. parsley
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Cooking the dish according to the recipe:
- Set the multicooker to frying mode at high heat.
- Add 2 tablespoons butter and 110 g of the sliced mushroom mixture; cook for 6-8 minutes. Season with coarse salt and black pepper.
- Add 1 1/4 cups chicken broth, 1 cup short-grain brown rice, and 1/2 teaspoon salt. Close the lid. Set the pressure cooker to high heat for 25 minutes.
- Once the cycle is complete, release the pressure naturally. Add 2 tablespoons of finely chopped parsley.
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