Pressure Cooker Brown and Wild Rice Pilaf. Looking for a fancy side dish for your holiday table, but easy enough for a weeknight dinner? Try this rice blend pilaf.
- 1 tablespoon butter
- 2 cups brown rice and wild rice blend
- ½ cup dried cranberries
- ½ teaspoon fine sea salt
- 1½ cups homemade chicken broth (or vegetable broth)
- 1 cup water (or more broth)
- ¼ cup sliced green onion (about 2 green onions)
- 2 tablespoons slivered almonds
- More cranberries, green onions, and almonds for garnish
- Prepare the rice: Melt the butter in the pressure cooker pot over sauté mode (medium heat with a stovetop PC). Stir the rice into the pot to coat it with the melted butter. Add the cranberries, sprinkle with the salt, then stir in the broth and water.
- Pressure cook the rice for 20 minutes with a natural pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC or 16 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes.
- Stir in the extra ingredients and serve: Scoop the rice into a large mixing bowl. Stir in the green onions and almonds, and fluff the rice with a large fork. Sprinkle a few more cranberries, green onions, and almonds on top, and serve.
- For this recipe, the fancier the rice blend, the better, as long as brown rice is the main ingredient. (I look for something like a Wild Blend or Royal Blend.)
- Don’t like cranberries, almonds, or green onions? Substitute golden raisins or currants, pecans or pistachios, and parsley. (Or, just skip them.)
- 6-quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: American