Vegetable Rice Pilaf in the Rice Cooker

Vegetable Rice Pilaf in the Rice Cooker

Made  times
Ali 0

"This works with any veggies that are about to go bad and you need to get rid of. The ingredients are basic and the recipe is easy to make since you can do it in the rice cooker. My husband and I were very impressed with how good this turned out, especially since I hardly did any work at all!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
  2. Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
  3. Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
  4. Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
  5. 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.
  6. Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
  7. Season with black pepper.


  • Cook's Notes:
  • Cooking time will vary depending on your rice cooker. Mine had it done in about 50 minutes, which gave me ample time to cook other things.
  • When making the paste, you can substitute the 1/4 cup water with sour cream, butter, softened cream cheese, etc. for various flavors. Add water as necessary to make the slightly thin paste, though.


Most helpful
Most positive
Least positive

This was simple and easy... but I would half the rice, double the veggies, and use a tad more liquid than the recipe said to use. We're trying to lower our cholesterol, so the more veggies I ca...

This isn't bad, although I thought it could use a little more seasoning. I didn't use chicken bullion, however, so perhaps that is the problem; I used 2 cans of chicken stock and it seemed to w...

Other stories that may interest you