White rice, short-grain (such as Arborio, sushi rice,Valencia): Rinse the rice in a fine-mesh sieve until the water runs clear. In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 3 to 5 minutes; then let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.
White rice, long-grain (such as basmati or jasmine): Rinse the rice in a fine-mesh sieve until the water runs clear. In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 8 to 10 minutes; then let the pressure release naturally. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.
Brown rice, short-grain: In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine sea salt. Cook on high pressure for 22 to 24 minutes; then let the pressure release naturally. Fluff the rice with a fork, cover the pot with a dish towel,and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.
Brown basmati or other long-grain: In the pressure cooker, combine 1 cup rice, 1¼ cups water, and ¼ teaspoon fine salt. Cook on high pressure for 20 to 22 minutes; then let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Fluff the rice with a fork, cover the pot with a dish towel, and put the lid back on top of the towel (loosely—don’t lock it in) or place a plate on top of the dish towel. Let the rice rest for 10 minutes before serving.
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/2 cups Arborio rice
- 4 cups veggie stock
- 1 1/2 teaspoons kosher salt
- 1/4 cup dry white wine (optional)
- 3/4 cup petite peas, frozen
- 1/2 cup grated Parmesan cheese, plus more for serving
- Zest and juice from 1 lemon
- Fresh parsley or micro greens, for serving
Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the broth and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.
Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining parmesan and greens.
2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!
Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.
2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.
BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.
3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.
4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!
5. Nutrition per serving, assuming 8 servings.
|2 tablespoons||olive oil, for cooking|
|1||onion, finely chopped|
|2||garlic cloves, finely chopped|
|4||medium-sized tomatoes, seeded and diced|
|200g||carolino, risotto or long-grain rice|
|500ml||hot vegetable stock|
|freshly ground black pepper|
|chopped coriander or oregano leaves, to serve|
- Heat the olive oil in a heavy-based lidded pan over a medium–low heat. Add the onion and sauté gently for about 15 minutes, until golden brown and translucent. Add the garlic and cook for 2 minutes, then add the chopped tomatoes. Cook for about 5 minutes, until the tomatoes begin to break down and release their juices. Next, add the rice and cook, stirring, for a couple of minutes. Finally, add the hot stock and a generous doseof salt and pepper. Bring to the boil over a high heat, then clamp on the lid, reduce the heat and simmer. Leave to cook for 15 minutes, without removing the lid.
- After the cooking time has elapsed, lift the lid and taste to check the seasoning and that the rice is cooked. Fluff up the grains, and return the lid. Leave to stand for a couple of minutes longer, then serve with a little chopped coriander or oregano.
- 14 ounces extra-firm tofu
- 1 tablespoon peanut or safflower oil
- 1-inch ginger root, peeled and minced
- 2 shallots or 1 small onion, minced
- 2 garlic cloves, minced
- 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
- 2 tbsp chopped cilantro stems
- 8 oz cremini mushrooms, quartered
- ½ tsp sea salt, more to taste
- 3 tbsp prepared red curry paste
- 1 cup unsweetened coconut milk
- 2 tsp Asian fish sauce
- Zest and juice of 1 lime
- 1 cup snow peas
- Basil and/or cilantro leaves, for garnish
- Brown or white rice, for serving
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb fake meat
- ½ lb lean ground pork
- ¾ cup uncooked long grain rice
- 1 medium head cabbage, chopped (core removed)
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups veggie broth
- 1½ cups V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and pepper, to taste
- In a large pot, brown onion, garlic, pork and beef. Drain any fat.
- Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
- Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
- Remove bay leaf and serve.
- 3 tablespoons blended canola/olive oil
- cooked rice (see recipe below)
- cooked mushrooms (see recipe below)
- cooked kale (see recipe below)
- 3 large eggs
- lemon (finely grated zest)
- calabrian chile oil (see recipe below, to garnish)
- saffron yellow pepper sauce (see recipe below, to garnish)
- fried baby artichokes
- kosher salt & freshly ground black pepper (to taste)
- 2 tablespoons canola/olive oil blend
- 1 small finely diced Spanish onion
- 2 cups Spanish short grain rice (calaspara rice)
- 1 cup white wine
- 6 cups mushroom stock (recipe below, heated in a saucepan)
- 3 tablespoons olive oil
- 1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini mushrooms) chopped
- 2 shallots (finely diced)
- 2 cloves garlic (chopped to a paste)
- kosher salt and freshly ground black pepper (to taste)
- Mushroom Stock
- 1 tablespoon olive oil
- 1 small yellow onion (chopped)
- 1 small carrot (chopped)
- 1 small rib celery (chopped)
- 1 1/2 pounds cremini mushrooms (coarsely chopped, stems included)
- 4 sprigs fresh thyme
- 6 sprigs fresh flat leaf parsley
- 8 whole black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons blended canola/olive oil
- 1 bunch of kale (cut into 2-inch strips)
- 2 cloves garlic (finely chopped)
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup calabrian chiles (drained)
- 1 cup olive oil
- kosher salt and freshly ground black pepper (to taste)
- Saffron Yellow Pepper Sauce
- pinch of saffron
- 1/4 cup rice wine vinegar
- 1 clove garlic (chopped)
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 yellow bell peppers (roasted until soft, peeled, seeded and chopped)
- 1 teaspoon clover honey
- 1 cup blended olive/canola oil
- Fried Baby Artichokes
- 6 baby artichokes, trimmed (halved or quartered depending on how big)
- canola oil
- kosher salt
- Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice mixture to the hot oil and press into an even layer on the bottom of the pan. Press down with heat-proof rubber spatula until the bottom begins to turn golden brown and crispy.
- Add the kale on. Make 4 shallow wells in the top of paella and crack 1 egg into each well. Cover paella pan with aluminum foil or another large pan. Cook paella over medium heat until egg whites are just set, about 5-7 minutes. Remove from heat.
- Top the paella with fried artichokes, lemon zest and drizzle with chile oil and saffron sauce. Serve straight from the pan.
- For the Cooked Rice: heat the oil in a large high-sided sauté pan or medium Dutch oven. Add the onion and cook until soft, about 4 minutes. Add the wine and cook until reduced.
- Add 2 cups of the stock and cook until reduced then begin adding 1 cup of stock at a time and cook, stirring constantly, until the cook is al dente, about 30 minutes; season with salt and pepper.
- For the Sautéed Mushrooms: heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook until soft, about 5 minutes.
- Add the shallots and garlic and cook until the mushrooms are golden brown and dry, season with salt and pepper.
- For the Mushroom Stock: heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes. Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 8 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes. Remove from the heat and let sit for 30 minutes longer.
- Strain stock into a clean saucepan and keep warm over low heat (you should have about 7 cups).
- For the Sautéed Kale: heat oil in large sauté pan over high heat until it begins to shimmer. Add the kale and cook until crisp tender, add garlic, salt and pepper and cook until just cooked through, about 6 minutes.
- For the Calabrian Chile Oil: (Yields approximately ½ cup) combine chiles and oil in a food processor and process until smooth, season with salt and pepper and let sit at room temperature for 30 minutes. Strain through a mesh strainer into a bowl. Transfer to a nice cruet.
- For the Saffron Yellow Pepper Sauce: combine the saffron, vinegar, garlic, mustard and salt and pepper in a blender and let sit for 5 minutes; blend until smooth
- With the motor running, slowly add the oil and blend until emulsified; add the honey and blend for a few seconds longer. Taste for seasoning, adding more salt or pepper or vinegar, if needed. Transfer to a squeeze bottle.
- For Fried Baby Artichokes: heat oil in a high sided pan to 350ºF. Fry the artichokes until golden brown and crisp. Transfer to a plate lined with paper towels and season with salt.
– The best part of paella is the crust on the bottom called the soccarat. The goal is to achieve a crispy, browned crust all the way around the bottom of the paella pan. Monitor heat and rotate the pan to prevent burning and even browning!
– Use store-bought mushroom stock for a short-cut!