Instant Pot Vegetarian Rice Pilaf
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT2H
- Cook Time: 2 Hours PT2H10M
- Total Time: 2 Hours 10 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Place your Instant Pot on “sauté” mode and heat the oil. Add the mushrooms and scallions and sauté until fragrant, about 8 minutes. Add the garlic and cont
Ingredients:
- 2 tablespoons olive oil
- ½ pound small, white mushrooms, sliced
- 5 scallions, finely minced
- 2 garlic cloves, finely chopped
- 1 cup long-grain rice
- 1 1/2 cup of vegetable stock
- ½ cup apple cider vinegar
- ¼ cup fresh parsley, finely chopped
- ¼ cup pecans, toasted and chopped
- ¼ cup of currants
- juice of one lime
- salt and pepper to taste
Directions:
- Place your Instant Pot on “sauté” mode and heat the oil. Add the mushrooms and scallions and sauté until fragrant, about 8 minutes. Add the garlic and continue to sauté for another minute or two.
- Add the rice, vegetable stock and apple cider vinegar to the sautéed vegetables. Close the lid and turn the steam release to “venting” position. Press “slow cook” and then “more.” Add 2 hours to cook time. You may need to cook it a little longer depending on how tender the rice is.
- Once it’s finished cooking, allow 10 minutes for it to cool down. Stir in the lime juice, parsley, pecans, and currants.
- Sprinkle with a few remaining pecans to serve.