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Greek-Style Mussel Pilaf Cooked in a Rice Cooker
Greek-Style Mussel Pilaf Cooked in a Rice Cooker

Before you jump to Greek-Style Mussel Pilaf Cooked in a Rice Cooker recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of many ways which you can make healthy choices out of a dinner menu. This can be best accomplished by examining meal pictures on a single menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.

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Even when after taking the above mentioned approaches, you are unable to locate satisfying healthy foods in your lunch menu, then you may want to order a healthy side dish or drink. Water is a great alternative, especially in comparison to pop up. Salads make excellent side dishes, especially those that are consumed without a salad dressing or dressing salad dressing. Naturally, you might want to take more steps to ensure you opt for a healthy mealbut if you opt to forgo low calories for taste, then take extra actions to ensure that you receive some nutrition.

We hope you got insight from reading it, now let’s go back to greek-style mussel pilaf cooked in a rice cooker recipe. To cook greek-style mussel pilaf cooked in a rice cooker you only need 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Greek-Style Mussel Pilaf Cooked in a Rice Cooker:
  1. You need Mussels
  2. Get Minced Onion
  3. Prepare Tomato
  4. Provide White wine
  5. Prepare Salt
  6. You need Pepper
  7. Get Italian parsley
  8. Use White rice
  9. Use The broth from the mussels + water
  10. Take Olive oil
  11. Use Butter
Instructions to make Greek-Style Mussel Pilaf Cooked in a Rice Cooker:
  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.

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