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Slow Cooker Spring Rice Pilaf

Fortify standby long-grain rice with a colorful mix of vegetables—carrots, sweet peas, red bell pepper. Toasted almonds bring surprising crunch to this tasty and pretty spring-fresh side.

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( 20 Ratings)

20 Ratings

5 Stars 25%

4 Stars 40%

3 Stars 15%

2 Stars 10%

1 Stars 10%

Member Reviews ( 1 )

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Prep Time 20 min
Total Time 3 hr 10 min
Servings 16

Ingredients

3: tablespoons butter or margarine

2: cups uncooked regular long-grain rice

1/3: cup finely chopped onion

1/2: teaspoon salt

3 1/2: cups Progresso® reduced-sodium chicken broth (from 32-ounce carton)

1/2: cup water

1: cup julienne strips (matchstick-size) carrots

1/2: cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

1/2: cup finely chopped red bell pepper

1/3: cup slivered almonds, toasted

2: tablespoons chopped fresh parsley

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Directions

1 In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat.
2 Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.
3 Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
4 Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.

EXPERT TIPS

Expert Tips

Transform this recipe into a more substantial main dish by adding 1 cup chopped cooked ham along with the peas.

Use aromatic jasmine rice, which has a slightly flowery flavor, to enhance the fresh spring taste of this side.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 220mg; 220%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 6%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/19/2010 6:51:52 PM REPORT ABUSE amp456 said:

Rating:

I made this tonite to go along with Slow cooker 20 garlic chicken. It tasted good. I made a mistake in the prepartion and left out a step. I did add the water and broth to skillet and bring to a boil. I added all the liqud to the crockpot than added the browned rice and onions. Then I discovered my mistake. I set the crockpot on high and cooked it a hour longer. The rice had a creamy texture but a little crunchy. I added a little more water and finshed it in the microwave. It turned out creamy I added paremsean chesse to it. It tasted good. Next time I'll pay closer attention to the directions

This reply was: Helpful Inspiring