Instant Pot Brown Rice Pilaf
Ingredients
- 1 2/3 Tablespoon oil - I used avocado oil (you could sub coconut, canola or even butter)
- 1 yellow onion, diced
- 2 cups sliced mushrooms of your choice (I am using baby bella)
- 2 cloves garlic, finely minced
- 2 cups wild rice and brown rice medley, rinsed and drained (I used the kind from Sprouts in the bulk bins section)
- 2.5 cups water
- 2 1/2 teaspoons Better Than Bullion Vegetable Base (You could sub vegetable stock for the water + BTB vegetable base)
- 1/4 cup chopped fresh parley (optional garnish)
- salt and pepper to taste
Instructions
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Preheat the Instant Pot on sauté setting (regular), and add oil to the pot.
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After about a minute, add the onion and mushrooms, and cook for about 4 minutes, stirring frequently.
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Add the garlic, and cook 30 seconds more.
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Add the rice, and toast for 2 to 3 minutes, stirring constantly.
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Turn off the heat, add the water and Better Than Bullion vegetable base, and scrape to remove any rice that stuck to the bottom or sides.
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Place the lid on, lock it, and cook at high manual pressure for 20 minutes, and allow the pot to NPR.
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Once the pressure has released, turn off the pot (so rice doesn't scorch), remove the lid, fluff with a fork, and taste to see if you need to add salt. This will largely depend on how salty your stock/ broth was.
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Add (optional) chopped fresh parsley for garnish, and serve immediately.
Recipe Notes
I am using a raw rice mix for this recipe. If yours is parboiled (check the label!) it will need significantly less cooking time.