I cook dinner at least five days out of the week for my family. Since I no longer cook professionally and have a culinary degree that I do not want to waste, cooking for my family is a loving task that I want to do for them. With that being said, I have to get creative to be able to mix up what I am cooking for them. I have tried out all types of veggies, starches, and salads to keep our at-home dining experience as diverse as possible. One of the things that I cook pretty much every week is rice.
Sometimes I cook white rice, but mostly I cook brown rice for the health benefits. I recently started cooking rice in my Instant Pot because it cuts the cooking time in half, and it also makes perfectly cooked rice. Brown rice typically takes me around 45 minutes to cook in my rice cooker, but in my Instant Pot, it takes 15 minutes and then time to release the pressure out. What a huge difference!
Add 1 ¼ cups of water to the instant pot, add 1 teaspoon of salt and one tablespoon of olive oil, mix the liquid around, add the rice, and set your Instant Pot. Use the “Manual” mode on “High Pressure” for 15 minutes, let the pressure release, and you will have some AMAZING rice to eat.
I usually cook my rice the day before. That way when I am ready to use it, I don’t have to wait for it to cook because it is all ready to go. Plus, day-old rice cooks much easier when It Is slightly dried out, and the starch does not stick to the pan so readily. You can store the cooked rice in the refrigerator for up to a week or freeze it for three months.
I add salt and olive oil to my rice before I cook it because the salt adds flavor to the rice while the oil keeps it moist and the grains separated. You can also use chicken broth instead of water to give it even more flavor, but you must omit the salt altogether or be too salty. Play around with how you like your rice and make it to your family’s taste. The only thing you must have is the appropriate amount of cooking liquid (1 ¼ cups of water or chicken broth to 1 cup of dried brown rice / 2 cups of water or chicken broth to 1 cup of white rice) to make the rice come out with the correct texture.
My husband’s favorite rice dish, which I have always called “rice pilaf,” is something I have been making for years. The recipe is really easy to prep, and once you have cooked rice, it only takes about 5 minutes to cook in a pan with onions, mushrooms, onions, and red bell peppers. Then you top it off with some parmesan cheese and serve warm. This recipe is so yummy and a perfect addition to a plate of fish or seafood along with a vegetable.
You may be telling yourself you do not like brown rice because it is harder, more bitter, and not as favorable. Give this recipe a chance before you make your mind up that brown rice is not for you because the veggies, oil, seasoning, and cheese will masquerade all the reasons that you may turn your nose up to the healthier grain in the first place. Feel free to use white rice if you must because the cooked outcome will be the same for both brown and white rice.
- 6 mushrooms, sliced
- ½ red bell pepper, diced
- ½ onion, diced
- 3 cups cooked rice (from 1 cup of dried rice)
- 1 T olive oil
- 1 t kosher salt
- ¼ cup of shredded parmesan cheese
- Add olive oil to a sauté pan and start cooking the mushrooms until they are browned.
- Throw in the onions and bell pepper and cook until translucent.
- Next, add the cooked rice and incorporate the vegetables and the rice together.
- Cook for about 4 minutes until the rice is slightly browned.
- Season with salt and pepper and then top with the parmesan cheese.
- Serve warm and enjoy!
Give this simple rice dish a go, and let me what you think!