Vegetable Rice Pilaf in the Rice Cooker

Vegetable Rice Pilaf In The Rice Cooker

“I’m not sure why, but I always thought that a rice cooker was just for making plain white rice. Boy, was I wrong! When you think about it, the rice cooker is actually perfect for cooking steamed vegetables and brown rice together. It’s really easy too!”
“This Vegetable Rice Pilaf recipe is made with fragrant spices like turmeric and cumin to make an amazing dish.”
“This recipe takes only 20 minutes from start to finish so it’s also great if you’re short on time.”

prep: 20 mins, cook: 50 mins, total: 70 mins, Servings: 6, Yield: 6 servings


ground black pepper to taste

4 small heads baby bok choy, trimmed and chopped

3 ½ cups water

3 teaspoons chicken bouillon granules

1 teaspoon chicken bouillon granules

3 green onions, chopped

1 carrot, chopped

3 cups uncooked white rice

¼ cup water, or more if needed

4 mushrooms, chopped


Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.

Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.

Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.

Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.

Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.

Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.

Season with black pepper.

Nutrition Facts:

Per Serving: 358 calories; protein 8.3g; carbohydrates 77.5g; fat 1g; cholesterol 0.2mg; sodium 302.6mg.

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