Classic
Mushroom
Pilaf
1 cup basmati or long-grain rice
2 tbs. butter or ghee (clarified butter)
1 small onion, quartered and thinly
sliced
5 large cremini (brown) or white
mushrooms. trimmed and cut into
matchstick-sized pieces
1
small clove garlic
¼ tsp. cardamom
1⅓ cups vegetable broth
½ tsp. salt, or less to taste
½ cup small green peas
Aromatic basmati rice is perfect for this side dish, but you can use another type of long-grain
rice if you wish. Converted rice remains too firm and will not produce the desired texture for
the pilaf. Start soaking the rice about 20 minutes before cooking the pilaf. The green peas
can be cooked with rice, or cooked separately and added just before serving to preserve
their bright green color.
Servings: 4
Place rice in a medium bowl and rinse in several changes of cold water. When water runs
clear, cover rice with cold water by about 1 inch and let stand for 30 minutes. Drain in a
sieve and discard soaking solution. Place the inner pot into the rice cooker. Press
the“Sauté-Then-Simmer™” button and add butter to melt in the inner pot. Add onion and
sauté for 3 to 4 minutes. Add mushrooms and sauté for 5 to 6 minutes, until mushroom
liquid is released and they are slightly browned. Add garlic and rice, sauté until rice is well
coated with butter and grains begin to turn translucent. Add cardamom, broth and salt, let it
come to a boil. Stir in peas. Cover cooker and let simmer for 15 to 25 minutes. Do not
remove lid during cooking time. Press the “Keep-Warm/Power” button once to turn the rice
cooker to “Keep-Warm” mode and let stand covered for 5 minutes. Remove lid and gently
fluff grains with a fork; serve immediately.
Ingredient
s:
Spiced
Breakfast
Bulgur
1
cup medium-grained bulgur
2½ cups milk, plus more for serving
Pinch of salt
3
tbs. honey, plus more for serving
(optional)
½ cup raisins, dried cranberries or dried
apple pieces
½ tsp. cinnamon
Sugar for serving, optional
Hot bulgur with dried fruit and spices makes a great breakfast cereal. Servings: 4
Place the inner pot into the rice cooker. In the inner pot, combine bulgur, milk, salt, honey,
raisins and cinnamon. Press the “White Rice” button, cover and allow the contents to come
to a boil. Let simmer for 15 to 20 minutes, until mixture thickens, stirring frequently. Pour into
serving bowls and add milk and honey or sugar to taste.
Ingredient
s:
29
18