Vegetable Rice Pilaf in the Rice Cooker
Vegetable Rice Pilaf in the Rice Cooker delivers fluffy grains infused with savory bouillon and tender bites of bok choy, mushrooms, carrot, and green onion. Blending a small portion of the cooked rice creates a silky coating that ties everything together, giving the dish a comforting, well-seasoned finish. Ideal as a weeknight side or a light vegetarian main when made with vegetable bouillon.
- Prep20 mins
- Cook50 mins
- Serves6
- DifficultyEasy
- 1
In a rice cooker, dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water.
- 2
Stir the rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
- 3
Start the rice cooker and cook until the liquid is absorbed and the rice is tender, about 50 minutes.
- 4
In a small bowl, dissolve 1 teaspoon chicken bouillon in 1/4 cup water; transfer this mixture to a blender.
- 5
Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; blend until it becomes a thin paste, adding more water as needed.
- 6
Stir the rice paste into the remaining cooked vegetables and rice until well combined.
- 7
Season with black pepper.
- Calories 413.96 kcal High
- Protein 8.96 g Moderate
- Carbs 94.75 g Moderate
- Total Fat 0.4 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 90.99 mg Low Source
- Fiber 4.55 g Moderate
- Sugar 6.54 g Moderate
- Added Sugar 5.78 g Moderate
- Calcium 53.95 mg Low Source
- Iron 3.36 mg Moderate
- Potassium 143.89 mg Low Source
- Vitamin A 56.48 mcg_rae Low Source
- Vitamin C 164.2 mg Good Source
- Vitamin D 0.18 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱