187
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 1 cup
PREP TIME 5 mins
COOK TIME 34 mins
TOTAL TIME 50 mins
Cheesy rice is quite possibly my kids’ favorite side. This healthier version features turmeric and coriander, which both fight inflammation and promote healthy digestion.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Natural |
2 cups long grain brown rice, rinsed and drained
11⁄4 tsp kosher salt, divided
21⁄4 cups water
1⁄4 tsp garlic powder
1⁄4 tsp ground turmeric
1⁄4 tsp ground coriander
1 tbsp canola oil
1 cup shredded Monterey Jack cheese
Juice of 1⁄2 lemon
1 cup frozen peas
1. Combine the rice, 1 teaspoon of the kosher salt, and water in the inner pot.
2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 22 minutes.
3. While the rice is cooking, make the spice mix by combining the garlic powder, turmeric, remaining kosher salt, and coriander in a small bowl. Mix well.
4. When the cook time for the rice is complete, allow the pressure to release naturally (about 12 minutes). Remove the lid, add the spice mix, canola oil, Monterey Jack, lemon juice, and peas. Stir until the cheese is melted, and the ingredients are well incorporated.
5. Transfer to a serving bowl. Serve warm.
Total fat 6g Saturated fat 3g |
Cholesterol 17mg Sodium 271mg |
Carbohydrates 25g Dietary fiber 2g |
Sugars 1g Protein 7g |
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