This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook25
Passive0
Total Time40 minutesminutes
Recipe Serving Size10servings
Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula
Ingredients
1tablespoonextra virgin olive oil
2tablespoonvegan butterdivided
1yellow onionsmall diced
1cupwhite mushroomsliced
3cupmedium grain white ricerinsed
3 ¼cupvegetable stockfor brown rice 10 servings, use 3 1/2 cups
¼cupwhite wineoptional, if not using add ¼ cup additional stock
3cupbroccoli floretsfresh or frozen, defrosted if frozen
1cupfrozen peas and carrotsdefrosted
1cupnutritional yeast
Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Add the rice on top of the vegetables in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots.
Place the lid back on and let stand 5 minutes.
Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
Serve immediately.
Reheating Instructions
Heat in microwave on high power until heated through.