Breville Fast Slow Pro Rice Recipe: Multi-Grain Pilaf With Toasted Celery Crunch

The Breville Fast Slow Pro transforms rice cooking into a foolproof, hands-off process that delivers restaurant-quality grains every time. This multi-grain pilaf recipe leverages the appliance's precision settings to create perfectly fluffy, evenly cooked rice with a toasted celery crunch that adds unexpected texture and depth.

The secret lies in its ability to handle both quick cooking and slow simmering—ideal for achieving that signature pilaf texture without constant stirring.

With just a few simple ingredients and the appliance’s Rice mode set to 30 minutes at 212°F, you’ll achieve grains that are tender yet distinct, infused with aromatic spices and finished with crispy celery for a satisfying bite.

This method eliminates guesswork, ensuring consistent results whether you're cooking for a crowd or meal prepping for the week. The versatility of the Breville makes it perfect for both beginners and seasoned cooks looking to elevate their rice game.

Ingredients for breville fast slow pro rice

Precision cooking meets aromatic simplicity—just twelve ingredients transform into restaurant-quality pilaf.

The Breville's precision is what makes this pilaf shine. For the rice, jasmine or basmati work best—their grains stay distinct. Whole Foods or specialty grocery stores carry the highest-quality long-grain varieties, but any labeled 'aromatic' will do. Celery should be crisp with vibrant green tops—organic celery from the produce section avoids bitterness. The onion and garlic form the aromatic base; yellow onions are ideal for their sweetness, but red works too. Toast the spices in the Breville's sauté function for 30 seconds before adding liquid—this deepens their flavor exponentially.

No chicken broth? Vegetable broth with a splash of lemon juice works beautifully. Substitute ground coriander with equal parts cumin and cardamom if unavailable. For the celery crunch, thinly sliced fennel or jicama add similar texture. The almonds? Toasted cashews or pecans are perfect alternatives. Fresh parsley can be swapped for dried parsley at one-third the amount, but fresh is always better. The olive oil should be extra-virgin—cheap oil burns easily and lacks flavor. If your rice comes out slightly undercooked, add another 5 minutes in the Breville's slow cook mode with a splash of water.

Store cooked pilaf in an airtight container for up to 5 days in the refrigerator. For freezing, portion into single-serving containers and thaw overnight in the fridge. The celery crunch loses crispness over time, so add it fresh when reheating. This pilaf reheats beautifully—1 minute in the Breville's steam function restores perfect texture. For meal prep, cook a double batch and freeze half; the grains stay separate and fluffy when reheated properly. The spices stay potent for 6 months if stored in a dark, cool place.

Step-by-step instructions for Breville Fast Slow Pro rice recipe

Master this technique and you'll achieve restaurant-quality pilaf in record time.

Rinse the 2 cups of long-grain white rice under cold water until the water runs clear, then drain thoroughly. In a small bowl, combine the 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, and 0.75 tsp salt. Whisk until evenly distributed—this ensures balanced seasoning throughout the pilaf.

Finely dice the 1 whole yellow onion and mince the 4 cloves garlic. Thinly slice the 2 whole celery stalks into ¼-inch pieces. I like to toast the celery in the olive oil first—this brings out its natural sweetness and adds depth of flavor. Heat the 0.25 cup extra-virgin olive oil in a small skillet over medium heat, then add the celery. Cook for 3-4 minutes until just softened and beginning to brown. Remove from heat and set aside.

Set your Breville Fast Slow Pro to the "Sauté" function at medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and toasted celery, cooking for another 1-2 minutes until fragrant. The garlic should be golden but not browned—this prevents bitterness.

Immediately transfer the cooked aromatics to the inner pot of your Fast Slow Pro. Add the seasoning blend and stir to combine. This step creates the flavor foundation for your pilaf, so don't rush it. The aromatics should be fully integrated and the spices should be evenly distributed.

Add the rinsed 2 cups long-grain white rice to the inner pot and stir gently to coat the grains with the seasoned aromatics. Pour in the 2 cups chicken broth, making sure all rice is submerged. Seal the lid and select the "Multi-Grain" setting on your Fast Slow Pro.

The machine will automatically adjust cooking times and temperatures. Cook for 12 minutes, then pause to fluff the rice gently with a fork. This prevents clumping and ensures even texture. The rice should be tender but still slightly firm to the tooth—it will finish cooking during the resting phase.

After the initial cook cycle, allow the rice to steam for an additional 5 minutes with the lid on. This resting period is crucial for developing the perfect texture. Transfer the pilaf to a serving dish and let it sit for 2-3 minutes before garnishing.

Sprinkle the 0.25 cup toasted almond slices and 0.25 cup finely chopped fresh parsley over the top. The almonds add a delightful crunch while the parsley provides freshness. Serve immediately while the rice is still warm and the aromatics are at their peak. Each bite should deliver a harmonious blend of toasted celery, aromatic spices, and perfectly cooked rice.

Best sauces and condiments for these flavors

Creamy Garlic Yogurt Sauce

This tangy, velvety sauce elevates your pilaf with just 6 ingredients and 10 minutes of prep. Mix 1 cup plain Greek yogurt with 2 tbsp extra-virgin olive oil, 1 minced garlic clove, ½ tsp salt, and ¼ tsp ground black pepper.

For extra depth, stir in 1 tsp lemon juice and 1 tbsp chopped fresh dill. Drizzle over your pilaf just before serving—it adds a cooling contrast to the warm spices. 🥄

Spiced Tomato-Tahini Dressing

For a Middle Eastern-inspired twist, blend ½ cup tahini with ¼ cup tomato paste, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp cumin, and ¼ tsp smoked paprika. Thin with 2-3 tbsp water until pourable.

This sauce adds a nutty, smoky dimension that pairs beautifully with the toasted celery crunch. Serve it as a side or drizzle it over the pilaf for a restaurant-quality finish.

Caramelized Onion Jam

Slow-cook 2 large yellow onions (thinly sliced) in 2 tbsp olive oil in the Breville’s slow cook mode for 4-5 hours until deeply caramelized. Deglaze with 1 tbsp balsamic vinegar and reduce by half.

This jam adds a sweet, jammy depth that complements the pilaf’s spices. Use 2-3 tbsp per serving—it’s rich, so a little goes a long way. 🍯

Mint-Chile Chutney

Blend 1 cup fresh mint leaves, 2 tbsp Greek yogurt, 1 tbsp lime juice, 1 tsp honey, ½ tsp cayenne pepper, and ¼ tsp salt until smooth. This bright, spicy chutney cuts through the richness of the pilaf.

Serve it on the side or dollop it directly onto the rice for a refreshing kick. The mint’s freshness balances the toasted celery perfectly.

Buttery Lemon-Herb Sauce

Melt 2 tbsp butter in a small saucepan, then whisk in 2 tbsp lemon juice, 1 tbsp chopped parsley, 1 tsp chopped chives, and ½ tsp salt. Simmer for 2 minutes until slightly thickened.