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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 1 med onion minced
- 1 x garlic clove peeled, chopped
- 1 1/2 c. long-grain rice
- 2 1/2 c. rich chicken stock, rich beef stock, or possibly rich vegetable stock, or possibly canned broth
Directions
- Heat the extra virgin olive oil and butter in a 2 1/2-qt or possibly larger pressure cooker over medium-high heat. Add in the onion and saute/fry 4 to 5 min, or possibly till soft. Stir frequently so which the onion does not brown.
- Add in the garlic and rice. Saute/fry, stirring constantly 3 to 4 min, or possibly till the rice just begins to turn golden brown. Add in the stock and stir well.
- Place the lid on the cooker and lock in place. Raise the heat to high and bring to medium (1st red ring) pressure. Adjust the heat to stabilize the pressure (at the 1st red ring) and cook 6 min.
- Remove from the heat and lower the pressure using the Cool Water Release Method.
- Open the pressure cooker. Set the lid on the pressure cooker and let the rice sit 5 min. Fluff with a fork before serving.
- This recipe yields 4 servings.
- Approximate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 116 | 30% |
| Total Fat 13.14g | 16% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 239mg | 10% |
| Potassium 239mg | 7% |
| Total Carbs 58.59g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.14g | 1% |
| Protein 6.8g | 11% |
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