Rice Cooker Pilaf

Name: Rice Cooker Pilaf
Ingredients: 1-1/2 cup Basmati Rice, Rinsed And Drained; 1-1/2 cup Chicken Stock; 6 Tablespoons Butter; 6 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Parsley Flakes, Lightly Crushed; 1 stalk Celery, Diced Small; 1/2 whole Medium Onion, Diced Small; 1/2 teaspoons Each Of Salt And Pepper

8 ingredients

3 steps

Ingredients

1-1/2 cup Basmati Rice, Rinsed And Drained
1-1/2 cup Chicken Stock
6 Tablespoons Butter
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Parsley Flakes, Lightly Crushed
1 stalk Celery, Diced Small
1/2 whole Medium Onion, Diced Small
1/2 teaspoons Each Of Salt And Pepper

Directions

1

Note: When I say 1-1/2 cups of rice and stock I'm going by the cup provided with the rice cooker which is NOT the same as a standard measuring cup.
2

Measure rice into the rice cooker and cover with water. Let it sit and then swish it around and drain off all the starchy water. Pour chicken stock into your rice cooker. Set aside for the moment.
3

In a small frypan melt butter over medium heat. Add olive oil, parsley, celery, onion, salt and pepper. Saute for several minutes and when onion is clear pour this mixture into the rice and stock and stir everything together. It won't stay mixed together but that's okay. Press the start button and when the rice cooker is finished simply stir the mixture thoroughly. Season with salt and pepper as desired.