Yogurt Toast
Christmas Rice with Olives
| By : |
Interior Architect, lover of cooking and healthy eating.
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
|
Ingredients
- 1 cup white rice
- Drizzle olive oil
- 5 oz (150 g) pitted black olives to blend with a tiny splash of water using a blender
- 3.5 oz (100 g) olives chopped
- 3 oz (80 g) bacon diced
- ½ onion chopped
- 1 tsp ají amarillo Peruvian yellow pepper
- 1 tsp ground garlic
- 2 cups Water
- ¼ cup white wine
- ¼ cup raisins
- ½ cup pecans chopped
- salt to taste
- pepper to taste
Ingredients
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Add a drizzle of olive oil and the bacon. Brown a few minutes; once done, remove and place on paper towel.
- Add the onion and a pinch of salt. Sauté until the onion is translucent. Add the garlic, yellow pepper and pepper to taste; sauté 1 more minute. Add the white wine and allow alcohol to burn off. Once this process is finished, press Cancel.
- After blending olives with splash of water, mix so that all the flavors are integrated. Then add the rice, water, salt, raisins, and bacon.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
- Add the chopped pecans and sliced olives. Remove with a regular or carving fork and let rest for 10 minutes.
- Finally, top with some more pecans and raisins. All done!
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