Slow-Cooker Brown Rice Pilaf with Cherries & Hazelnuts
Get creative and try many variations of this slow-cooker pilaf recipe. Sub dried cranberries, blueberries or apricots for the cherries--or use them all. Just be sure to use a dried fruit. You can also swap the hazelnuts for pecans, if desired.
Multicooker Directions: In Step 1, remove the lid from a 6-quart multicooker. Add the butter to the inner pot. Press SAUTÉ [Normal], and melt the butter. Add the onions; cook uncovered, stirring often, until tender and translucent. Turn off the cooker. Add the rice, tossing to coat, about 1 minute. In Step 2, stir in the chicken stock, salt, and pepper. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the rice is tender and the liquid is nearly absorbed, about 3 hours. Turn off the cooker; stir in the cherries. Replace the lid; let stand 15 minutes. Finish Step 2.