Sun-dried Tomato Almond Brown Rice
Here’s a quick and easy way to make simple brown rice pop with a subtle umami flavor!
- 1 cup dry brown rice
- 1 1/2 cups water
- 1 to 2 teaspoons vegetable broth powder ((or use 1 1/2 cups broth instead of water))
- 1/4 cup chopped and rehydrated sun-dried tomatoes
- 2 to 3 tablespoons almond slivers
- In the Instant Pot (or any pressure cooker): rice, water/broth, sun-dried tomatoes. Cover and cook for 22 minutes on high pressure. Use a natural release.
- Once pressure is released, remove the cover and stir in the almond slivers.
I love these sun-dried tomatoes. They are completely dry and you control how you rehdrate them (warm water or broth, or saute in a little oil).
JL Fields 