Instant Pot Wild Rice Blend
Servings: 6 cups
Cost: $1.02 per cup
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot.
- 1 cup wild rice (see Note 1)
- 1 cup basmati rice
- 2 tbsp cooking oil
- ½ yellow onion
- 1 carrot
- 1 celery
- 2 tbsp Better Than Bouillon Seasoned Vegetable Base
- 3½ cups water
Prep the ingredients: dice the veggies finely and measure out the rice.
Set the Instant Pot to Sauté function on Normal mode. When the display reads "Hot" add the vegetable oil, followed by the vegetables.
Sauté, stirring often, until the vegetables turn soft and begin to stick to the pot. (Don't let them brown.)
Add the rice and sauté for another minute or so. Each rice kernel should be fully coated in oil.
Add the Better Than Bouillon and water. Turn off Sauté function.
Secure the lid onto the Instant Pot, and switch to the Pressure Cook function (Manual on older models). Leave on High Pressure for 15 minutes.
Once the Instant Pot turns off, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
Gently fluff the rice with a spoon or rice paddle.
- You can use pure wild rice, or a wild rice blend with other different grains. They all take the same length of time to cook.
Calories: 293kcal | Carbohydrates: 55g | Protein: 8g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 54mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2843IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg