Simple yet elegant, rice pilaf made with long-grain white rice is like a little black dress-it never goes out of style. I like to make this with chicken broth, but feel free to substitute beef or vegetable broth if you would like.

SERVES 6

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• ½ cup finely chopped sweet onion, such as Vidalia
• 1 ½ cups long-grain white rice
• 2 ½ cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)
• ¼ cup finely chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. Melt the butter with the oil in the pressure cooker over medium-high heat.
2. Add the onion and rice and cook for 2 to 3 minutes to soften the onion.
3. Pour in the stock.
4. Lock the lid in place and cook at high pressure for 4 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Fluff the rice, taste for seasoning, and add salt and pepper if necessary.
7. Serve the rice hot, garnished with the chopped parsley.