Brown Rice Pilaf with Garbanzo Beans

Serves 4 in about 47 minutes. A pressure cooker recipe built around rosemary and pine nuts.

Ingredients

• 3 tablespoons butter, unsalted
• 1 small onion, diced
• 1½ cups long grain brown rice (or brown basmati rice)
• 3 cloves garlic, pressed or finely minced
• 1 teaspoon fresh rosemary, minced
• ¼ teaspoon thyme leaves, dried (not ground)
• ¾ teaspoon kosher salt (or ½ tsp table salt)
• ¼ teaspoon pepper
• 1¾ cups broth, low sodium chicken or vegetable
• ½ teaspoon lemon zest (grated)
• 1 teaspoon lemon juice, fresh
• 2 tablespoons fresh parsley, minced
• 2 tablespoons shredded carrot
• 4 oz sliced mushrooms
• ¼ cup pine nuts
• ½ cup garbanzo beans (canned)

Method

1. Turn the pot on to the Sauté setting. When the display reads HOT add the butter.
2. Tip in the onion and cook, while stirring now and then, until it turns translucent.
3. Mix in the rice and cook, while stirring the whole time, until all of the rice is coated in the butter.
4. Stir in the garlic and cook, while stirring the whole time, until fragrant (careful not to burn it).
5. Tip in the rosemary, thyme, salt, pepper and broth (plus any add-ins). Stir.
6. Set the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
7. Press the Pressure Cook or Manual button or dial, and then the +/- button or dial to select 22 minutes (High pressure).
8. When the cook time has finished, let the pot sit undisturbed (natural release) until the pin in the lid drops. Then turn the steam release knob to the Venting position to make sure there is no more steam/pressure in there.
9. Open the lid and fluff the rice pilaf with a fork. Then add the lemon zest, lemon juice, parsley and carrot. Stir.
10. Taste and adjust salt, if needed and test for doneness. If the rice isn't soft enough, put the lid back on and let sit for a few minutes.
11. Plate immediately.

More instant pot ideas are in the instant pot collection.