Slow-Cooker Spring Rice Pilaf

Submitted by: gabe on March 29, 2022

16 servings

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 reduced-sodium chicken broth
1/2 cup water
1 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
2 tablespoons chopped fresh parsley

Instructions

  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.

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