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42

Slow-Cooker Spring Rice Pilaf

Prep 20 min
Total 3 hr 10 min
Servings 16

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 14, 2010

Make with

Progresso Broth

Ingredients

tablespoons butter or margarine

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

cup julienne strips (matchstick-size) carrots

1/2

cup frozen sweet peas, thawed

1/2

cup finely chopped red bell pepper

1/3

cup slivered almonds, toasted

tablespoons chopped fresh parsley

Steps

Hide Images

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 220mg; 9%
Potassium: 130mg; 4%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 0g
Protein: 3g

% Daily Value*:

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