For a pilaf, the rice is first sauteed in oil and then cooked with broth and maybe some herbs and vegetables. Pilafs are enjoyed in the Middle East and in India, sometimes as a festive dish to replace steamed or boiled rice. This is a basic pilaf. You can add more vegetables and flavorings if you like, but I love the simplicity this dish brings to the dinner table.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 cups brown rice, rinsed and drained
• ½ cup finely chopped red onion
• 3 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the rice and toast the grains for 2 minutes.
3. Add the onion, carrots, and celery and cook for about 2 minutes to soften the onion.
4. Pour in the stock.
5. Lock the lid in place and cook at high pressure for 18 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Fluff the rice and taste for seasoning, adding salt and pepper if necessary.
8. Serve immediately.