Sun-Dried Tomato and Spinach Rice Pilaf

Sun-Dried Tomato and Spinach Rice Pilaf

No pressure cooker? No problem. Follow steps as outlined except cook your rice according to package directions on the stovetop. Once done, fluff and add the sun-dried tomatoes, pine nuts and spinach and serve.

Course Side Dish

Cuisine American

Keyword instant pot, pilaf, rice, spinach, sun-dried tomatoes

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 149kcal

Author Barb

Ingredients

1 tablespoon olive oil
1 cup onion finely chopped
2 cloves garlic minced
1 ½ cups long-grain white rice
15 ounces can chicken broth
½ cup water
1 tablespoon lemon zest
¼ teaspoon salt
¼ cup sun-dried tomatoes diced
½ cup fresh spinach finely chopped
⅓ cup pine nuts toasted
Salt and Pepper to taste

Instructions

Select Browning/Saute function to preheat the pressure cooker pot. When hot, add the olive oil and onion and saute for 3 minutes until the onion is tender.
Add the minced garlic and cook for one minute longer. Add the rice and saute for about 2 minutes until it starts to turn opaque.
Add the chicken broth, water, lemon zest and salt.
Lock the lid in place; select High Pressure and 3 minutes cooking time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes then do a quick release for any remaining pressure.
When the valve drops, carefully remove the lid and fluff the rice with a fork. Stir in the sun-dried tomatoes, spinach, and pine nuts and serve immediately.

Nutrition