Today I’m going to share a simple recipe for a deliciously fragrant jasmine rice pilaf you can easily make in your rice cooker. Earlier this week the hubs and I wanted a starchy side to go along with some leftover smoked chicken and veggies we had in the fridge. We always have jasmine rice on hand and luckily I had some other things in the pantry and fridge from some previous recipes this month that helped pull things together. My recipe for this rice pilaf is similar to others I’ve seen before, but for the sake of what was in my fridge at the time, I put my own little spin to some traditional recipes I’ve seen before.
Jasmine Rice Pilaf
1 1/2 cups jasmine rice
2 cups chicken stock (chicken broth will also work)
1/4 cup slivered almonds
1 bay leaf
1 cup sliced mushrooms
1 small shallot chopped (can also use regular onion)
2 teaspoons olive oil or margarine
3 teaspoons minced garlic cloves
In a small to medium frying pan, saute chopped garlic and shallot in olive oil for about 5 minutes over medium heat. In your rice cooker, combine the rice, chicken stock, almonds, bay leaf, mushrooms, and garlic/shallot mixture. Cover and hit the “cook” button 🙂 Your rice should be done in about 20-30 minutes 🙂
I don’t know about you, but I’m all about simple, especially when I can utilize things I’ve already got in the pantry. One modification you can also do is making this recipe with a portion of brown rice to add fiber. I absolutely love jasmine rice vs the traditional long-grain white rice because of it’s fragrant qualities — very nostalgic for me as a child. White rice usually gets a bad rap as a starchy carbohydrate but this is typically due to eating it in large amounts or adding copious amounts of sugar, salt, and fat before and after cooking. Using the natural flavor profile of garlic and onions and adding heart healthy fats from the olive oil and almonds can bring your typical side of rice to an all new level 🙂
Don’t be alarmed to see some of your mixture’s components collect to the top of the rice.
Give that rice a nice mixing so that each serving gets a good mix of the mushrooms and other ingredients.