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Rice with Veggies (Instant Pot)
Ingredients
  • 1 cup white long grain rice (I use Basmati or Jasmine rice)
  • 1 tablespoon olive oil
  • 1 ¼ cups water or broth (chicken or vegetable)
  • subheading: Garnish: ¼ cup chopped parsley:
  • subheading: Vegetables, Note 1:
  • You will need a total 4 to 5 cups/560 to 700 grams diced
  • ½ medium onion
  • 1 medium to large carrot, peeled
  • 2 ribs celery
  • 1 pepper, any color, seeded, ribs removed
  • 8 ounces mushrooms, cleaned, stems removed (½ pound)
  • subheading: Seasonings:
  • 1 ½ teaspoon curry powder (I use a yellow mild curry powder)
  • 1 teaspoon smoked paprika (can substitute regular paprika)
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt (use less if your liquid/broth contains salt)
  • ¼ teaspoon ground pepper
  • subheading: Fresh Tomato Salad Topping (OPTIONAL):
  • 1 ½ cups grape or cherry tomatoes, quartered (I squeeze out some of seeds and juice over the sink)
  • drizzle of olive oil Note 2 for shortcut.
  • 1 green onion (the green part), chopped (or 1 to 2 tbsp chopped parsley)
  • salt and pepper
  • squeeze of lemon juice (optional)
Steps
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