1 1/2 cups white rice (jasmine or any white rice will work)
2 cups chicken broth
1/4 cup slivered almonds
1 cup sliced mushrooms
1/2 small onion, diced
2 teaspoons margarine or 2 teaspoons butter
2 teaspoons minced garlic cloves
Directions:
In a small frying pan over medium heat, saute the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
Add the rice, sauteed onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
Stir briefly to distribute ingredients.
Set to cook. When done, let sit for 10 minutes.
Stir and enjoy!
Depending on your rice cooker, the bottom may get brown, it gives it some extra zip!
Gail's notes: found the recipe & directions online. I switched it up a bit to use what I had on hand! It was the first time to use my rice cooker. I halved the recipe. I did use white rice but didn't have mushrooms so used frozen mixed vegetables that I sauteed along with the onion and garlic. Not sure if the veggies needed to be sauteed. It was enough for 2 of us with just a little leftover for me for lunch. I liked it, easy recipe but I thought it needed some seasoning of some sort but just couldn't put my finger on what!
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