Pressure Cooker Brown Rice, Kale and Sweet Potato Pilaf
- Total Time
Almost as creamy as risotto, this well-stocked pilaf makes a wonderful side dish, an aromatic mix that sets off the sweet flavors in turkey, ham or roast beef.
cooking spray1 spray(s)
uncooked onion(s)½ cup(s), chopped
ginger root2 Tbsp, minced, peeled, divided
uncooked long grain brown rice2 cup(s), such as long-grain basmati
uncooked sweet potato(es)1 large, peeled, diced
ground coriander1 tsp
freshly grated nutmeg½ tsp, (or 1/4 tsp ground nutmeg)
table salt½ tsp, (or more to taste)
black pepper½ tsp, freshly ground
fat-free reduced sodium chicken broth4 cup(s)
uncooked kale4 cup(s), packed, chopped
unsalted butter2 Tbsp, cut into small bits
chives2 Tbsp, fresh, minced
- Lightly coat inside of a 6-quart electric pressure cooker with cooking spray. Turn machine to its brown or sauté setting; warm for a couple of minutes.
- Add onion and 1 1/2 Tbsp ginger; cook, stirring often, until softened, 4 minutes. Stir in rice and potato; cook, stirring often, 1 minute. Stir in coriander, nutmeg, salt and pepper until fragrant, 20 seconds.
- Add broth; stir well. Lay kale on top of mixture in cooker; press kale down without stirring it in (so rice grains stay submerged in broth below). Lock lid onto pot; set machine to cook on high for 33 minutes.
- Turn off cooker or unplug it; allow pressure to fall naturally for 10 minutes. Release any excess pressure through pressure valve and then open pot; add butter, chives and reserved 1/2 Tbsp ginger, and stir them with kale into rice mixture below. (If desired, lock lid back onto pot with pressure valve open and set aside up to 20 minutes before serving.) Spoon into a serving bowl; serve.
- Serving size: 2/3 cup.