Instant Dutch Oven - Almond Rice Pilaf

By: Instant Pot Culinary Team

Instant Dutch Oven - Almond Rice Pilaf
cuisine icon Cuisine
Eastern European, Middle East
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Dutch Oven, Electric Dutch Oven, Sauté
cuisine icon Keywords
6-8 servings, blanched whole almonds, butter, chicken broth, dried currants, dutch oven, dutch oven recipes, eastern european, easy, electric dutch oven, fresh dill, Instant Pot Culinary Team, long grain white rice, middle east, more than 2 hours, olive oil, rice pilaf, salt, sauté, side dish, water

serving icon Servings
6-8 servings
Ingredients
  • 1 1/2 cup long grain white rice
  • 1 1/2 tbsp butter
  • 1 tbsp olive oil
  • 3 1/2 oz Blanched whole almonds
  • 2 cups chicken broth
  • 1 1/2 tbsp Dried currants
  • 1/4 cup fresh dill
  • 3 cups Water
  • 1 tbsp salt
Instructions
  • Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
  • Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
  • Select Sear/Sauté and set time to 15 minutes. Press START
  • With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
  • Add butter and olive oil. Stir.
  • Add rice and sauté until transparent for around 3 minutes.
  • Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
  • Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
  • When cooking time is complete, let pilaf rest for 10 minutes (optional).
  • Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.
Notes
  • Optional: Currants add a nice mild sweetness to this recipe. They can be omitted or replaced with raisins, which would result in slightly sweeter pilaf.
  • For vegan option, replace butter with vegan margarine and chicken broth with vegetable stock or water.
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