SLOW-COOKER SPRING RICE PILAF

Slow-Cooker Spring Rice Pilaf image

Fortify standby long-grain rice with a colorful mix of vegetables-carrots, sweet peas, red bell pepper. Toasted almonds bring surprising crunch to this tasty and pretty spring-fresh side.

Provided by By Betty Crocker Kitchens

Time 3h10m

Yield 16

Number Of Ingredients 11

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 Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
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

Steps:

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.
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.
Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
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.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g