I am making this tonight and thought I would post it. It is another great recipe for my favorite microwave rice cooker. It is adapted from a wonderful cookbook we got while visiting the historic City Tavern in Philadelphia on our vacation last year.
Rice Pilaf (adapted from "City Tavern Cookbook" by Walter Staib)
1/4 cup chopped onion
1/2 tsp. celery salt
1 carrot chopped (I also get the frozen carrot rounds)
4 mushrooms sliced
2 Tbl. butter
1 1/2 cups Basmati Rice
3 cups chicken stock
1 bay leaf
1 Tbl. chopped parsley
Put all in microwave cooker for 15 minutes. You can also cook on stove top in covered pot. After broth comes to a boil, put on cover and cook on low to medium heat for 25 minutes.
Gluten/Dairy Free Option:
Substitute 2 Tbl. of olive oil for the butter
Make sure your chicken stock is gluten free. You can use CENTRAL MARKET ORGANICS FREE RANGE CHICKEN BROTH from HEB.