Name: Instant Pot Fruited Rice Pilaf Recipe
Ingredients: ½ cup slivered almonds, toasted: These slivered almonds provide a delightful crunch and nutty depth that perfectly complements the sweetness of the fruit and the warmth of the spices. Toasted almonds are key, as toasting enhances their flavor and crispness. You can toast them in a dry pan over medium heat, stirring frequently until golden brown and fragrant, or in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.; ¼ cup butter: Butter is the soul of this pilaf, adding richness and a velvety texture. It also serves as the cooking medium for sautéing the onions and rice, infusing them with its delicious flavor from the very start. You can use salted or unsalted butter, adjusting the salt in the recipe accordingly.; 1 medium onion, chopped: Onion forms the aromatic foundation of the pilaf. When sautéed in butter, it becomes sweet and translucent, adding a subtle savory note that balances the sweetness of the fruit and spices. Yellow or white onions work best for their mild flavor. Chop the onion into small, even pieces for consistent cooking.; 2 cups long grain rice: Long grain rice is the star of the show, providing the perfect fluffy and separate texture essential for a good pilaf. Basmati or Jasmine rice are excellent choices for their fragrant aroma and slightly nutty flavor, which pairs beautifully with the other ingredients. Ensure you are using long grain rice for the desired texture, as short grain rice will become too sticky.; 2 ¼ cups chicken broth: Chicken broth is the flavorful liquid that cooks the rice and infuses it with savory depth. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth for a vegetarian option, though chicken broth adds a richer, more traditional flavor to pilaf. High-quality broth will significantly enhance the overall taste of the dish.; 1 cup golden raisins: Golden raisins bring a burst of sweetness and chewy texture that contrasts beautifully with the fluffy rice and crunchy almonds. Their sweetness complements the warm spices and adds a delightful fruity element. If you prefer, you can substitute other dried fruits like dried cranberries, chopped dates, or dried apricots for variety.; 1 large apple, chopped: Apples contribute a touch of tartness and a tender bite that balances the sweetness of the raisins and the savory notes of the broth and spices. Firm apples like Honeycrisp, Fuji, or Gala hold their shape well during cooking and offer a pleasant texture. Peel and chop the apple into small, uniform pieces.; ⅓ cup green onions, chopped: Green onions, added at the very end, provide a fresh, vibrant finish and a mild oniony bite that brightens the dish. They add a pop of color and a touch of freshness that balances the richness of the pilaf. Use only the green parts of the green onions for a milder flavor.; Salt and pepper to taste: Salt and pepper are essential seasonings to enhance all the flavors in the pilaf and bring them into balance. Seasoning to taste is crucial, as personal preferences vary. Start with a teaspoon of salt and a ¼ teaspoon of black pepper and adjust as needed after tasting.; 12 peppercorns: Peppercorns add a subtle warmth and peppery note that enhances the overall flavor profile. Whole peppercorns are used in the bouquet garni to infuse their flavor gently without overpowering the dish.; 12 whole cloves: Cloves bring a warm, pungent, and slightly sweet spice note that is characteristic of pilaf. Their intense flavor is best delivered in a bouquet garni to prevent them from becoming overwhelming.; 1 cinnamon stick, broken into pieces: Cinnamon adds a warm, sweet, and aromatic element that is quintessential in many pilaf recipes. Breaking the cinnamon stick into pieces helps to release its flavor more effectively within the bouquet garni.; 2 cloves garlic, sliced: Garlic, though subtle in this recipe, provides a savory depth and aromatic complexity. Slicing the garlic allows its flavor to infuse into the broth and rice during cooking.; ¼ teaspoon ground cardamom: Cardamom, often referred to as the “queen of spices,” imparts a fragrant, citrusy, and slightly floral aroma that elevates the pilaf to another level. Ground cardamom is used in the bouquet garni for ease of use and even flavor distribution.; 6-Quart Instant Pot: The Instant Pot is the magic appliance that makes this pilaf quick and effortless. A 6-quart Instant Pot is the ideal size for this recipe, ensuring even cooking and enough space for all the ingredients.; Cheesecloth and string: To create the bouquet garni, you’ll need a piece of cheesecloth and string. Cheesecloth is a loose-woven cotton cloth that allows the spices to infuse flavor into the dish while keeping them contained. String is used to tie the cheesecloth into a pouch. You can find cheesecloth in most grocery stores, or use a coffee filter or muslin cloth as a substitute.

Ingredients

Scale

For the Base:

- ½ cup slivered almonds, toasted: These slivered almonds provide a delightful crunch and nutty depth that perfectly complements the sweetness of the fruit and the warmth of the spices. Toasted almonds are key, as toasting enhances their flavor and crispness. You can toast them in a dry pan over medium heat, stirring frequently until golden brown and fragrant, or in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

- ¼ cup butter: Butter is the soul of this pilaf, adding richness and a velvety texture. It also serves as the cooking medium for sautéing the onions and rice, infusing them with its delicious flavor from the very start. You can use salted or unsalted butter, adjusting the salt in the recipe accordingly.

- 1 medium onion, chopped: Onion forms the aromatic foundation of the pilaf. When sautéed in butter, it becomes sweet and translucent, adding a subtle savory note that balances the sweetness of the fruit and spices. Yellow or white onions work best for their mild flavor. Chop the onion into small, even pieces for consistent cooking.

- 2 cups long grain rice: Long grain rice is the star of the show, providing the perfect fluffy and separate texture essential for a good pilaf. Basmati or Jasmine rice are excellent choices for their fragrant aroma and slightly nutty flavor, which pairs beautifully with the other ingredients. Ensure you are using long grain rice for the desired texture, as short grain rice will become too sticky.

- 2 ¼ cups chicken broth: Chicken broth is the flavorful liquid that cooks the rice and infuses it with savory depth. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth for a vegetarian option, though chicken broth adds a richer, more traditional flavor to pilaf. High-quality broth will significantly enhance the overall taste of the dish.

- 1 cup golden raisins: Golden raisins bring a burst of sweetness and chewy texture that contrasts beautifully with the fluffy rice and crunchy almonds. Their sweetness complements the warm spices and adds a delightful fruity element. If you prefer, you can substitute other dried fruits like dried cranberries, chopped dates, or dried apricots for variety.

- 1 large apple, chopped: Apples contribute a touch of tartness and a tender bite that balances the sweetness of the raisins and the savory notes of the broth and spices. Firm apples like Honeycrisp, Fuji, or Gala hold their shape well during cooking and offer a pleasant texture. Peel and chop the apple into small, uniform pieces.

- ⅓ cup green onions, chopped: Green onions, added at the very end, provide a fresh, vibrant finish and a mild oniony bite that brightens the dish. They add a pop of color and a touch of freshness that balances the richness of the pilaf. Use only the green parts of the green onions for a milder flavor.

- Salt and pepper to taste: Salt and pepper are essential seasonings to enhance all the flavors in the pilaf and bring them into balance. Seasoning to taste is crucial, as personal preferences vary. Start with a teaspoon of salt and a ¼ teaspoon of black pepper and adjust as needed after tasting.

For the Bouquet Garni (Spice Pouch):

- 12 peppercorns: Peppercorns add a subtle warmth and peppery note that enhances the overall flavor profile. Whole peppercorns are used in the bouquet garni to infuse their flavor gently without overpowering the dish.

- 12 whole cloves: Cloves bring a warm, pungent, and slightly sweet spice note that is characteristic of pilaf. Their intense flavor is best delivered in a bouquet garni to prevent them from becoming overwhelming.

- 1 cinnamon stick, broken into pieces: Cinnamon adds a warm, sweet, and aromatic element that is quintessential in many pilaf recipes. Breaking the cinnamon stick into pieces helps to release its flavor more effectively within the bouquet garni.

- 2 cloves garlic, sliced: Garlic, though subtle in this recipe, provides a savory depth and aromatic complexity. Slicing the garlic allows its flavor to infuse into the broth and rice during cooking.

- ¼ teaspoon ground cardamom: Cardamom, often referred to as the “queen of spices,” imparts a fragrant, citrusy, and slightly floral aroma that elevates the pilaf to another level. Ground cardamom is used in the bouquet garni for ease of use and even flavor distribution.

Equipment:

- 6-Quart Instant Pot: The Instant Pot is the magic appliance that makes this pilaf quick and effortless. A 6-quart Instant Pot is the ideal size for this recipe, ensuring even cooking and enough space for all the ingredients.

- Cheesecloth and string: To create the bouquet garni, you’ll need a piece of cheesecloth and string. Cheesecloth is a loose-woven cotton cloth that allows the spices to infuse flavor into the dish while keeping them contained. String is used to tie the cheesecloth into a pouch. You can find cheesecloth in most grocery stores, or use a coffee filter or muslin cloth as a substitute.

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Instructions

Bouquet Garni Preparation (Essential for Flavor Infusion):

1. Prepare the Cheesecloth: Begin by cutting a 4-inch square of cheesecloth. This will be the vessel for your fragrant spice blend.

1. Assemble the Spices: In the center of the cheesecloth square, carefully place the peppercorns, whole cloves, broken cinnamon stick pieces, sliced garlic cloves, and ground cardamom. Think of this as creating a mini spice bomb that will gently infuse your pilaf with incredible aroma.

1. Form the Pouch: Gather the edges of the cheesecloth together, bringing them up and around the spice mixture. This creates a small, enclosed pouch, ensuring the spices stay together during cooking and are easily removable afterward.

1. Secure with String: Tie a string tightly around the top of the gathered cheesecloth, just above the spices, to securely close the pouch. You’ve now created your bouquet garni, a flavor-enhancing secret weapon for this pilaf!

Instant Pot Fruited Rice Pilaf (Quick and Effortless):

1. Sauté Aromatics: Turn on your Instant Pot and select the “Sauté” function. Once the inner pot is hot, add the butter and let it melt completely, creating a shimmering base for your pilaf. Add the chopped onions to the melted butter and sauté, stirring occasionally, until they become translucent and softened, about 3-5 minutes. This step is crucial for building flavor; don’t rush it.

1. Toast the Rice and Spices: Add the long grain rice to the Instant Pot along with the softened onions. Cook, stirring constantly, for 2-3 minutes, allowing the rice to lightly toast and become fragrant. This toasting process enhances the rice’s nutty flavor and prevents it from becoming mushy during pressure cooking. Next, add the golden raisins, chopped apples, and your prepared bouquet garni spice pack to the pot. Stir everything together to combine the flavors and distribute the spices.

1. Add Broth and Season: Pour the chicken broth into the Instant Pot, ensuring it covers the rice and other ingredients. Season generously with salt and pepper to taste. Remember to start with a teaspoon of salt and ¼ teaspoon of pepper and adjust later if needed. Stir well to combine all the ingredients and ensure the rice is evenly distributed in the broth.

1. Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 3 minutes. Yes, just 3 minutes! The Instant Pot works its magic quickly.

1. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This natural release is important for preventing the rice from becoming mushy and ensures it cooks to perfect fluffy texture. After 15 minutes of natural release, carefully quick release any remaining pressure by turning the valve to “Venting.” Be cautious of the steam release.

1. Fluff and Finish: Once all pressure is released and the lid is safe to open, carefully remove the lid. Take out the bouquet garni spice pack and discard it. Gently fluff the rice with a fork, separating the grains and releasing any remaining steam. Stir in the chopped green onions and toasted slivered almonds, distributing them evenly throughout the pilaf.

1. Serve and Enjoy: Your Instant Pot Fruited Rice Pilaf is now ready to be served! Transfer it to a serving dish and enjoy the delightful aroma and flavors of this festive side dish.

Stovetop Fruited Rice Pilaf (Traditional Method):

1. Sauté Aromatics: Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and let it melt. Add the chopped onions and sauté until translucent and softened, about 5-7 minutes.

1. Toast Rice and Spices: Add the long grain rice to the pot and cook, stirring constantly, for 2-3 minutes until lightly toasted. Add the prepared bouquet garni, golden raisins, and chopped apples to the pot. Stir to combine.

1. Add Broth and Simmer: Slowly pour in 4 ½ cups of chicken broth (note the slightly increased amount compared to the Instant Pot version). Season with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until almost all of the liquid has been absorbed and the rice is tender. Avoid lifting the lid during simmering to ensure even cooking.

1. Steam and Finish: After 15-20 minutes, check the rice. If almost all the liquid is absorbed, add the green onions and toasted almonds. Cover the pot again and cook for another 5 minutes, or until all the liquid is fully absorbed and the rice is cooked through. Let the pilaf stand, covered, for 5 minutes off the heat to allow the steam to finish cooking the rice and make it perfectly fluffy.

1. Fluff and Serve: Remove the bouquet garni and discard it. Fluff the rice gently with a fork. Serve hot and enjoy your delicious stovetop Fruited Rice Pilaf.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Fat: 8-10g
Carbohydrates: 30-35g
Protein: 4-5g