Slow Cooker Spring Rice Pilaf

My friend Alisha and I are still attempting to get our catering business off the ground but it’s been a slow go since I’ve been working on a tv series but we did manage to squeeze in a little gig catering a ring ceremony luncheon for a dear friend of mine and this is one of the items that we served and it was delicious and so easy and the rice was the perfect texture!

3 tablespoons butter

2 cups uncooked regular long grain rice

1/3 cup chopped onion

1/2 teaspoon salt

3 1/2 cups chicken broth

1/2 cup water

1 cup julienne strips carrots

1/2 cup frozen sweet peas, thawed

1/2 cup chopped red bell pepper

1/3 cup toasted slivered almonds

1  In a 12″ skillet, melt butter over medium high heat.  Add rice, onion and salt and cook 8 – 10 minutes, stirring frequently, until rice is light golden brown.  Stir in broth and water.  Heat to boiling then remove from heat.

2  Spray inside of 3 – 4 quart slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice in under liquid and not sticking to sides of cooker.

3  Cover and cook on low for 2 – 2 1/2 hours.

4  Stir in peas and bell pepper, increase heat to high, cover and cook 15 – 20 minutes until hot.  Sprinkle with almonds.  (Rice will hold on low up to 2 hours, stir occasionally.)

recipe from Betty Crocker