Greek-Style Mussel Pilaf Cooked in a Rice Cooker

Name: Greek-Style Mussel Pilaf Cooked in a Rice Cooker
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Mussels; 1 Minced Onion; 1 Tomato; 2 tbsp White wine; 4/5 tsp Salt; 1 dash Pepper; 1 dash Italian parsley; 700 grams White rice; 370 ml The broth from the mussels + water; 1 tbsp Olive oil; 1 tbsp Butter

cookpad.japan @cookpad_jp

This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker.

The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta

This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker.

The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta

cookpad.japan @cookpad_jp

This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker.

The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta

This is my own variation of a recipe that I found on a Middle Eastern cooking book. I rearranged it so I can cook it in a rice cooker.

The key when you cook pilaf in a rice cooker is not to mix the ingredients. Place them on top of the rice, and it will turn out well. Recipe by greenta

Saved

Ingredients

4 servings

500 gramsMussels
1Minced Onion
1Tomato
2 tbspWhite wine
4/5 tspSalt
1 dashPepper
1 dashItalian parsley
700 gramsWhite rice
370 mlThe broth from the mussels + water
1 tbspOlive oil
1 tbspButter

Saved

Steps

1

I bought pre-boiled frozen mussels this time. When you are using fresh ones, soak in salted water to remove sand. Steam-fry with a small amount of white wine.
2

Defrost them, and separate the broth and mussels. Set aside a few in the shells for decoration. Remove the shells from the remaining mussels.
3

Wash the rice and transfer into a sieve.
4

Mince the onion and garlic, and cut the tomatoes into small cubes.
5

Heat 1 tablespoon of each butter and olive oil in a frying pan, and add the onion and garlic. Sauté until they become translucent. Add the rice and fry for 2-3 minutes.
6

Add the tomatoes, and briefly stir-fry.
7

Transfer the rice into a rice cooker. Add the broth, white wine, and place the mussels on top. Sprinkle with Italian parsley, and cook as usual.
8

When cooked, mix without the mussels, and serve on a plate. Place the mussels on top, and sprinkle with parsley. Drizzle with lemon juice if you like.