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Nutty Herb Rice

Author Molly Patrick


  • 2 cups uncooked brown rice (360 g)
  • 2 1/2 cups water (590 ml)
  • 2 cups chopped arugula (40 g)
  • 1/2 cup chopped parsley (15 g)
  • 1/2 cup sliced green onions (30 g)
  • 1/2 cup chopped almonds (75 g)
  • 1/4 cup mint (6 g)
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Rinse the rice well and drain in a fine mesh strainer. Tap the strainer against the sink to remove excess water. Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for about 2 minutes. Place the rice into your IP and stir continually for about 2 minutes, until the rice is fragrant and lightly toasted. Turn off the Instant Pot, then add the water and stir once.

  2. Lock the lid into place and make sure the nozzle is pointed in the sealing position. Using the Manual (or Pressure Cooking) mode, set the timer for 23 minutes. Use the natural release method when the timer goes off. After 10 minutes, use the quick release method to release any remaining steam from the pot.

  3. Remove the lid and add the remaining ingredients and then stir.