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Here’s a delicious wild rice pilaf recipe that is a great side dish addition to your favorite vegan meal. Leave a comment and let us know if you like it. Enjoy!
Instant Pot® Wild Rice Pilaf
Here's a delicious wild rice pilaf recipe that is a great addition to your vegan or vegetarian meal.
Servings: 4
Calories: 209kcal
Equipment
- Instant Pot®
Ingredients
- 1 tbsp olive oil extra virgin
- 2 large carrots finely grated
- 1/2 medium red onion diced fine
- 2 large celery stalks diced fine
- 8 oz. baby Portobello mushrooms sliced
- 2-3 cloves garlic minced
- 1 cup wild rice blend rinsed well
- 2 cup vegetable broth
- 1 tbsp fresh rosemary leaves chopped
- 2 tbsp fresh parsley chopped, divided
- 1/3 cup slivered almonds toasted
- sea salt and black pepper to taste
Instructions
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add carrots, red onion, celery, Portobello mushrooms, and minced garlic. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes. Turn unit off.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and let sit for 5 additional minutes.
- Remove lid and fluff the rice with a fork while stirring in one tablespoon fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
Notes
