Sides
Rice Pilaf
Makes about 6 cups
Rice Pilaf
Makes about 6 cups
Nutritional information per serving (½ cup): Calories 130 (8% from fat)
carb. 26g
pro. 3g
fat 1g
sat. fat 1g
Col. 3mg
sod. 253mg
calc. 14mg
fiber 1g Vegetarian
Gluten Free
carb. 26g
pro. 3g
fat 1g
sat. fat 1g
Col. 3mg
sod. 253mg
calc. 14mg
fiber 1g Vegetarian
Gluten Free
Ingredients
- 1 medium onion, cut into 1-inch pieces
- 1 medium carrot, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 1½ tablespoons unsalted butter
- 2 cups long grain white rice
- ½ teaspoon kosher salt
- 3 cups chicken broth
Preparation
- 1. Insert Metal Chopping Blade. Add the onion, carrot and celery, each cut into 1-inch pieces, to the work bowl.
- 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- 3. Scrape the bowl and replace the Metal Chopping Blade with the Stirring Paddle and add 1½ tablespoons butter. Secure the Cooking Lid.
- 4. The cooking time is set for 8 minutes at 285°F on Speed 2.
- 5. Add 2 cups rice. The cooking time is set for an additional 3 minutes at 250°F on Speed 2.
- 6. Remove the Stirring Paddle and add ½ teaspoon salt, 3 cups chicken broth and sage leaf.
- 7. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 10 minutes at 285°F with no speed.
- 8. Once the broth is boiling, the cooking time will be set for an additional 25 minutes at 205°F.
- 9. When time expires, allow rice to rest covered for 10 minutes before removing lid.
