Instant Pot Savory Rice Pilaf with Walnuts
This Instant Pot Savory Rice Pilaf with Walnuts is a quick and easy electric pressure cooker recipe. Simple, savory ingredients, gluten free and vegan side dish.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1/2 cup long grain brown rice
- 1/2 cup wild rice
- 1 1/4 cups water
- 1 cup vegan butter
- 2 cups baby bella mushrooms , sliced
- 1/2 cup sweet onion , diced
- 2 garlic cloves , minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili pepper flakes
- 1/4 cup vegan cream cheese , cubed
- 2 cups fresh spinach , chopped
- 1/4 cup walnuts , chopped
- 1 tablespoon fresh parsely , chopped
Instructions
- Rinse rice well in .
- Melt dairy free butter in the Instant Pot using the Saute function, then add garlic, onion, sliced mushrooms, ¼ tsp chili pepper flakes, salt and pepper and Saute until soft, 2 to 4 minutes.
- Add water and rinsed rice. Place Instant Pot lid, set to Sealing and set Manual timer to 25 minutes.
- After, Natural Release for 20-30 minutes, then move valve to Venting and Quick Release. Remove lid.
- Add dairy free cream cheese and spinach greens; stir until combined.
- Gently fold in parsley and walnuts.
- Serve with additional salt and pepper if needed.
Notes
Store leftovers in refrigerator for 2-3 days. Do not freeze.
You can use white mushrooms, baby portobellos or brown mushrooms.
Pecans also could be used.
Nutrition
Calories: 300kcal