Brown rice has always been a struggle for me, it takes forever to make in a regular sauce pan, and then after all that cooking time, it still tasted crunchy.
I heard about the new pressure cooker method, and as soon as I got one of those magical pots, I tested brown rice first thing. It was AMAZING! Perfectly fluffy and delicious. This pilaf version is so good, because of the added flavor from the onions and garlic. I make a big batch often and serve it as the side to whatever we are having for dinner. So good.
2 tablespoons butter
1/2 cup finely diced onion
1/2 teaspoon salt
1 1/2 cups long grain brown rice
3 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
Add the butter to the insert of the InstantPot and select the saute function. When the butter melts, add the onion and salt. Cook, and stir often, until the onions is starting to turn translucent, 2-3 minutes.
Add the rice and garlic and cook for 30-45 seconds, stirring constantly.
Stir in the chicken broth.
Secure the lid. Select Manual and decrease the time to 23 minutes.
After the cook time is over, let the pressure naturally release. Fluff the rice with a fork. Serve immediately.
Adapted from: Mel’s Kitchen Cafe