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Electric Pressure Cooker Brown Rice Pilaf

Electric Pressure Cooker Brown Rice Pilaf

Who said brown rice isn't good? This simple recipe is packed with flavor and dietary fiber!
Total Time55 mins
Course: Side Dish
Cuisine: American, Mediterranean
Servings: 4 cups


  • 3 Tablespoons butter unsalted
  • 1 medium onion diced
  • 1 1/2 cups long grain brown rice
  • 3 cloves garlic minced
  • 1 teaspoon fresh rosemary minced
  • 1/4 teaspoon thyme dried
  • 1/3 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups low sodium vegetable broth
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice fresh
  • 2 Tablespoons fresh parsley minced
  • 2 Tablespoons carrots shredded


  • Wash hands with soap and water for 20 seconds.
  • Turn on pressure cooker to the Sauté setting, and add the onion and butter. Cook until translucent.
  • Add in rice and garlic, stir until all of the rice is coated in the butter.
  • Add the seasonings and broth.
  • Place lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
  • Press the Pressure Cook or Manual button or dial, and then the +/- button or dial to select 24 minutes (High pressure).
  • When the cook time has finished, allow for a 10 minute natural release. Then turn the steam release knob to the venting position to do a manual release of the remaining steam/pressure.
  • Give the pilaf a good stir, and test for doneness. If the rice isn't soft enough, put the lid back on for a few minutes.
  • Add the remaining ingredients and stir. Serve warm.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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