Rice With Carrots and Peas (Rice Cooker)

photo by LucyS-D



- Ready In:
- 53mins
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
- 2 tablespoons unsalted butter, divided
- 1⁄4 cup carrot, sliced in rounds
- 1 1⁄2 cups long grain white rice (or any flavorful white rice)
- 2 cups beef stock
- 1 tablespoon fresh Italian parsley, chopped
- 1 teaspoon dried thyme
- 1⁄4 cup frozen peas
- 1 tablespoon almonds, chopped
directions
- Melt 1 TBSP of butter in a small skillet over medium heat.
- Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes.
- Place rice in rice cooker bowl.
- Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine.
- Close cover; set to regular cycle.
- When machine switches to Keep Warm cycle, let the rice steam for 10 minutes.
- Fluff rice with wooden or plastic rice paddle or wooden spoon.
- This rice will hold for 1-2 hours on Keep Warm cycle.
- When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute.
- Serve immediately.
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Reviews
-
Yumm-O. I don't have a rice cooker so just did it in a pot on the stove. I was really amazed at how much the scattering of almonds added here (ok, I used a bit more than what was ask for). The flavors were perfect along side of tonights pot roast. The beef stock added a very nice base flavor without being overpowering and I loved the thyme added to this. Thanks Bev for another winner.
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I love trying out rice cooker recipes because it's always fun to do something different in the rice cooker. Unfortunately, I think I like plain rice better than this recipe. I think it may have been the thyme that ruined the taste for me. The thyme with everything else was a little weird and overpowering. Sadly, I don't think I'll be keeping this recipe.
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Tweaks
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This makes a nice dry, fluffy rice. Since I was serving with fish, I used just water and a dill seasoning mix instead of the thyme. I also omitted the frozen peas. This is a great method for flavorful rice that that allows you to change it up to suit your taste and compliment the meal it is being served with.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.