Tuesday, January 31, 2012

Brown Rice Pilaf

Pressure Cooker Style

2 TBSP Extra-Virgin Olive Oil
2 Cups Brown Rice
½ Cups Finely Chopped Onion
3 Medium Carrots, Finely Chopped
2 Celery Stalks, Finely Chopped
4 Cups of Chicken Stock or Broth

Heat the oil in the pressure cooker over medium-high heat.  Add the rice and toast the grains for 2 minutes.  Add the onion, carrots, and celery and cook for about 2 minutes to soften the onion.  Pour in the stock.  Lock the lid in place and cook at high pressure for 20 minutes.  

Then go read a book or paint your nails or take a cat nap!  I love to cook the pressure cooker way!

When the 20 minutes is up let the pressure release naturally before removing the lid.  Once you get a natural release fluff the rice and add salt and pepper to taste.


This comes out perfect for me and the flavors are great.  If you are impatient like I am however you can also cook it for 23 minutes and do a quick release!   I've done it both ways with the same great results.   Sorry no pictures of this goodness but we ate it all!

1 comment:

Jessica said...

My pressure cooker has changes my life! I do have a new gadget that I just discovered and love so much that it deserves a blog post tribute all of its own but we bothhave know thatit is quite unlikely as I've somehow become the worst blogger friend in the universe. Anyway.....an immersion blender. So awesome!