📝 About This Recipe
Elevate your weeknight side dish with this nutty, deeply flavorful brown rice pilaf that transforms humble grains into a gourmet experience. By utilizing the Instant Pot, we achieve perfectly tender results and infused aromatics in a fraction of the time usually required for brown rice. This dish marries the earthy richness of long-grain brown rice with toasted pecans, sweet currants, and a bouquet of fresh herbs for a sophisticated finish.
🥗 Ingredients
The Grains & Base
- 2 cups Long-grain Brown Rice (rinsed thoroughly until water runs clear)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (substitute with oil for vegan option)
Aromatics & Liquid
- 1 Yellow Onion (small, finely diced)
- 1 stalk Celery (finely diced)
- 3 cloves Garlic (minced)
- 2 1/2 cups Vegetable or Chicken Broth (low sodium preferred)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf (dried)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 1/2 cup Pecan Halves (toasted and roughly chopped)
- 1/3 cup Dried Currants or Cranberries (for a hint of sweetness)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Rinse the brown rice in a fine-mesh sieve under cold running water for at least 1-2 minutes. This removes excess starch and ensures the grains remain distinct rather than gummy.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'Normal' or 'Medium'. Add the olive oil and butter, allowing the butter to melt and foam slightly.
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3
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and dried thyme. Cook for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the rinsed and drained rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains. Look for the rice to smell slightly nutty and for the edges to turn opaque.
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6
Pour in about 1/4 cup of the broth and use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot. This prevents the 'Burn' warning.
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7
Add the remaining broth, salt, pepper, and the bay leaf. Stir once to combine and ensure all rice is submerged.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté function. Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 22 minutes.
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10
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 10-15 minutes. This 'rest' period is crucial for the rice to finish absorbing moisture evenly.
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11
Carefully release any remaining pressure manually and open the lid. Remove and discard the bay leaf.
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12
Add the toasted pecans, dried currants, chopped parsley, and lemon juice to the pot.
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13
Using a fork, gently fluff the rice while incorporating the finishing ingredients. Avoid using a spoon, which can mash the grains.
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14
Taste and adjust seasoning with additional salt or pepper if desired. Serve warm.
💡 Chef's Tips
Always rinse brown rice thoroughly; it removes surface starch that causes clumping in the pressure cooker. Don't skip the toasting step! Sautéing the dry rice in fat develops a complex, nutty flavor profile essential for a true pilaf. For the best texture, always use a Natural Pressure Release for at least 10 minutes; quick-releasing brown rice can result in a tough, chewy exterior. If you want to add more vegetables, sautéed mushrooms or shredded carrots work beautifully when added during the initial sauté step. To make this vegan-friendly, simply replace the butter with more olive oil or a touch of coconut oil for a different flavor twist.
🍽️ Serving Suggestions
Pair this pilaf with lemon-herb roasted chicken for a classic, comforting Sunday dinner. Serve alongside grilled salmon or pan-seared trout; the pecans complement fatty fish perfectly. Use it as a base for a vegetarian 'Buddha Bowl' topped with roasted sweet potatoes and a tahini dressing. Accompany with a crisp Sauvignon Blanc or a light Pinot Noir to balance the earthy tones of the grain. Serve as a side to a hearty beef or lamb stew to soak up the rich sauces.