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Tuesday, January 2, 2018

Brown Basmati Rice Pilaf with Baby Portobello Mushrooms and Edamame in Instant Pot


I bought the Instant pot this November, and since then I have been trying to experiment different recipes in it.  One thing I really find it useful is for cooking brown rice. Brown rice is so difficult to cook on stove or in Microwave (this is how I usually cook my white rice in) It is always not cooked correctly. So I decided to cook brown rice in it and after few experiments, when I had the recipe down for brown rice, I decided to make the brown rice pilaf first and then brown rice Biryani, which I am going to post next.


Ingredients:
  • 1 cup Basmati brown rice
  • 2 and half cup of water
  • 1 teaspoon salt
  • 1 table spoon Olive oil and 1 tablespoon butter.


  • One yellow onion
  • 5 green onions
  • 4 oz of baby portobello mushrooms
  • 1 cup of cooked shelled edamame

  • 3 table spoon of Olive oil
  • 2 teaspoon of cumin seeds
  • 1" stick of Cinnamon
  • 1-2 pods of dried red chilies
  • 2 bay leaves
  • 1/4 teaspoon of Asefoetida (optional)
  • 1/3 cup of roasted unsalted cashews 
  • Salt to taste

Method:
  • Wash and soak brown rice for 4-6 hours (if you don't have time to soak the rice, you may have to add more water and increase the cook time to 27-30 min instead of 25 min.
  • Wash, Chop and prep onions, mushrooms and green onions.
  • I used frozen shelled edamame, cook them in microwave per instructions on package.
  • Turn the instant pot on and put it on saute mode.







  • Add 3 tablespoon of olive oil to the instant pot container
  • When oil is hot add cumin seeds
  • When these crackle. add asefoetida followed by bay leaves, cinnamon stick and dried red chili pod.
  • Add cashews stir it till slightly brown.
  • Add onions, green onion, saute until caramelized.
  • Add mushroom.

  • Stir for 1-2 min and then add edamame
  • Add salt.
  • Cook for 1 min then empty the content in a bowl and set aside.





















  • Place the container back in Instant pot.
  • Keep the setting at saute mode.
  • Drain all the water out of rice.
  • Add 1 table spoon of olive oil and one tablespoon of butter.
  • Add rice and saute  for 1-2  min stirring it lightly. 
  • Add water and salt.



  • Close and lock the lid in place and press the manual button.
  • In the newer version which I bought, the manual button is "Pressure cook" which is the last button on right side.
  • Press that and set the timer by pressure the plus button to 25 min.
  • Turn the steam release handle to "sealing"
  • Once the pressure builds up, the clock will start counting down.


 


  • Once the clock has counted down. allow the pressure to naturally  release for 10 min.
  • Once the clock shows 10 min has passed, carefully release the remaining pressure and remove the lid.
  • Fluff the rice with wooden fork /spoon or silicone spoon. 
  • Transfer the rice in the serving casserole.  Mix and gently toss in the sauteed onions, mushroom and edamame.

Serve hot.
Enjoy !
Recipe and Photographs by Surekha


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