Instant Pot Herb and Vegetable Brown Rice
This easy and economical herb and vegetable brown rice dish makes a great side to chicken or fish, and it includes ingredients that are both easy to find and inexpensive!
Servings 6
Calories 219kcal
Ingredients
- 1 ½ Tbsp olive oil
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- ½ cup red bell pepper chopped
- ½ cup celery chopped
- ¼ + ⅛ tsp dried oregano
- 1 ½ cup long grain brown rice
- 1 ¾ cup water
- ½ cup fresh parsley minced
Instructions
- Hit 'saute' on the Instant Pot.
- Add in the oil, onion, garlic, bell pepper, and celery, along with a good sprinkle of sea salt.
- Briefly saute the veggies for 30-60 seconds, just to bring out the flavor. You don't want to overcook the veggies, otherwise they will become mushy in the pressure cooker.
- Stir in the oregano, rice, and water.
- Hit 'cancel' to stop sauteing.
- Close and lock the lid, making sure the steam release valve is set to 'sealing'.
- Press 'manual' and set the time to 22 minutes. No need to press any other button, it will just take a few minutes to come to pressure and begin cooking.
- After 22 minutes, let the Instant Pot naturally release pressure for 10 minutes (in other words, don't touch it until the screen reads LO10).
- Open the lid, add in the parsley, and fluff the rice.
- Season to taste and enjoy!
Notes
WW SmartPoints: 7
Nutrition
Calories: 219kcal | Carbohydrates: 40g | Protein: 4.2g | Fat: 4.9g | Fiber: 2.5g | Sugar: 1.5g