Comments on: Pressure Cooker Rice Pilaf with Carrots, Peas and Parsley https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Tue, 05 May 2020 21:28:41 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-276334 Tue, 05 May 2020 21:28:41 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-276334 In reply to Jenni.

Yes, I would use the same cook time for triple the recipe in the 8 quart. Enjoy!

]]> By: Jenni https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-276333 Tue, 05 May 2020 21:14:48 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-276333 In reply to Jenni.

Was wondering if this recipe can be tripled. Same cook time?
 I do have an 8 at so I think maybe I will just double it. Does the cook time stay the sameness?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-276329 Tue, 05 May 2020 14:31:51 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-276329 In reply to Jenni.

Hi Jenni – you can’t fill your pressure cooker more than 2/3’s full, so I think it would be too full if you have a 6 quart, but you may be able to triple it if you have an 8 quart PC.

]]> By: Jenni https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-276321 Tue, 05 May 2020 05:20:45 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-276321 Was wondering if this recipe can be tripled. Same cook time?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-266752 Thu, 24 Jan 2019 21:39:32 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-266752 In reply to Diana.

You’ll use the 14 oz can chicken broth and 1 1/2 cup water.

]]> By: Diana https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-266751 Thu, 24 Jan 2019 19:50:16 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-266751 Thank you for the prompt answer! I’m sorry I’m still not clear though. The pilaf with white rice has 1 1/4 cups of water and 14 oz of chicken broth. Your brown rice recipe calls for 2 3/4 cups of water; do I add the 14 oz of chicken broth to that whole amount? Or to 3 or 3 1/4 cups of water?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-266724 Wed, 23 Jan 2019 04:45:34 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-266724 In reply to Diana.

Hi Diana – you may need to increase the water slightly. Maybe 1/4 – 1/2 cup additional water.

]]> By: Diana https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-266721 Wed, 23 Jan 2019 01:57:38 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-266721 In reply to Barbara Schieving.

Would you add the chicken broth in addition to the amount of water for the brown rice?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-264507 Wed, 05 Sep 2018 12:42:25 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-264507 In reply to SandyToes.

Thanks so much for sharing your tips! It’s great to know that a half recipe works well in the 3 quart Mini. Love that you just used what you had on hand. I’ll have to try it with parboiled rice.

]]> By: SandyToes https://www.pressurecookingtoday.com/rice-pilaf-with-carrots-peas-and-parsley/#comment-264501 Wed, 05 Sep 2018 00:37:46 +0000 http://www.pressurecookingtoday.com/?p=3042#comment-264501 We love rice pilaf, and it couldn’t be easier in the pressure cooker, using your simple recipe. I’ve made it with white rice before, but tonight I used parboiled rice and it was even better. Parboiled rice has a slightly nutty flavor that worked really well in this recipe. Digging through my produce drawer turned up a short inner celery stalk that was a little limp, some crinkle-cut carrot chips (also very sad) and half a large shallot. Close enough!  I cooked it for 5 minutes, because past experience taught me that 3 minutes is too short for parboiled rice. It was perfect at 5 minutes with a 5 minute release. I always add the peas for color, although I don’t think they’re needed for flavor or texture. Parsley is a must. I omitted the almonds tonight, didn’t have any. 

I scaled the recipe by half and it worked perfectly in my 3qt Mini IP.  This is our favorite rice when we’re tired of plain boring rice. 

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