Greek-Style Mussel Pilaf Cooked in a Rice Cooker

Greek-Style Mussel Pilaf Cooked in a Rice Cooker

You can make delicious pilaf in a rice cooker just with the broth from the mussels and a pinch of salt.

Ingredients: 4 servings

500 g
Minced Onion
White wine
2 tablespoons
4/5 teaspoon (4 g)
a small amount
Italian parsley
a small amount
White rice
2 rice cooker cups' worth (360 ml)
The broth from the mussels + water
370 ml
Olive oil
1 tablespoon
1 tablespoon


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.

Story Behind this Recipe

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.