Stuffed Bell Peppers
Herbed Rice Pilaf
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 35 Minutes |
| Servings |
4 Servings
|
Ingredients
- 2 tbsp extra-virgin olive oil 30 ml
- 1 medium onion finely chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 clove large garlic finely chopped
- 1½ cups long grain white rice 275 g, rinsed
- 2¹⁄³ cups low-sodium chicken broth 550 ml
- 6 sprigs fresh thyme
- ½ cup fresh flat-leaf parsley 30 g, chopped
Ingredients
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Instructions
- Press Sear/Sauté and adjust the timer. Let heat for 3 Minutes, then add the olive oil.
- Add the onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until the onion is just tender, 5 to 7 Minutes.
- Stir in the garlic and cook uncovered for 1 Minute.
- Add the rinsed rice to the cooking pot and mix to combine. Add the broth and thyme, and press Cancel.
- Cover with the lid and press Rice. Cook until the rice is tender and the liquid is absorbed, about 25 Minutes. Press Cancel.
- Remove and discard the thyme. Fold in the parsley.
- Spoon the rice pilaf into a serving bowl
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