Learn how to make a simple rice pilaf in the Instant Pot that from a stock made with asparagus as well as roasted asparagus mixed in.
One Recipe Leads to Another
One of my favorite recipes in my 15+ years of blogging is my Asparagus Ends Soup. It's one that I've worked on several times to improve so it could be the best recipe possible.
This recipe uses the tough ends of asparagus to make a vegetable stock, which serves as the base for the soup. That got me thinking—what else could I use that vegetable stock for? Rice pilaf!
I made the broth just as I do for my soup, but this time I used it to cook some rice in. I air-fried the asparagus and mixed it into the rice once it was done cooking in the Instant Pot. The result was a simple side dish and a perfect way to make use of springtime asparagus.
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Ingredients
Here is what you will need to make this rice pilaf dish. I keep the ingredients pretty simple and let fresh, in-season asparagus be the star of the dish.
- Asparagus - This dish is only as good as the asparagus you are using. May and June are the peak months of asparagus season with the most spears coming out of Michigan and Washington. Check out my earlier post on when asparagus is in season.
- Rice - What rice you want will work for this recipe. I prefer to use Calrose or Jasmine rice. Basmati would work as well. And if all you got is long grain rice, you can make do with that too.
- Vegetable Broth - Why use just water for cooking rice? Why not add something with more flavor. I opt for vegetable broth but not one I bought from the store. Homemade is best and can be made using vegetable scraps. Since it's asparagus season, I make a broth that uses the ends of asparagus that would normally just go in the trash along with some Parmesan rinds. You could also use chicken broth or stock if that is something you already have on hand.
- Oil - Whatever high heat cooking oil you have on hand. You are using it to brown the rice and to cook the shallots before you put seal up the Instant Pot.
- Shallots - I love the flavor of shallots, so I often choose them over onions. But for sure onions will work in this situation.
Tips
This recipe relies on minimum ingredients, so the steps you take to make it matter. You want to maximum the flavor of both the rice and the asparagus. You will start with cooking the shallots with the sauté feature of your Instant Pot.
Then add in the rice. You are going to cook the rice to brown or toast it. This will add flavor just don't burn it. If it starts getting too dark whatsoever, add the vegetable broth immediately or turn off the Instant Pot. You don't want to taste what burnt rice tastes like.
If you want to keep this a one pot meal, then sauté the asparagus in the Instant Pot before you do the shallots. You can just pull it out and add it back in when the rice is all done. However I think the flavor of the asparagus will be better if you choose to roast the asparagus or if you choose to air fry asparagus. This will crisp up the tips and bring out the natural sweetness of this veggie.
Instant Pot Rice Pilaf with Asparagus
Ingredients
- 2 lb asparagus
- 3 cups rice like Calrose or Jasmine
- 3 cups vegetable stock
- 2 tbsp oil
- 2 shallots chopped
- kosher salt to taste
Instructions
How to cook the asparagus
- Either roast the asparagus at 500°F or air fry it at 400°F until the tops are crispy and the stalks are tender. Slice into bite-sized pieces and set aside
How to make the rice
- Start by pressing the Sauté button on your Instant Pot. Add the oil and shallots, and cook until the shallots are softened and translucent.
- Add the rice to the pot. If it seems too dry, add a bit more oil.
- Stir frequently to keep the rice moving. Cook until it turns lightly golden, being careful not to let it burn
- Add in the vegetable broth.
- Cook for 5 minutes on high pressure.
- When the Instant Pot is done, let it sit for 10 minutes, then release any remaining pressure and carefully open the lid
- Turn off the Instant Pot, then fluff the rice with a fork.
- Stir in the cooked asparagus and serve immediately.
Notes
-
Place 30-40 asparagus ends and 1-2 pieces of Parmigiano-Reggiano rinds into a pot (optional). Cover with at least 1 inch of water. Bring to a boil.
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Cover and reduce to a simmer. Cook until the asparagus can be mashed with a potato masher about 45 minutes to 1 hour.
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Strain out the ends and rinds through a mesh strainer. You now have an asparagus broth ready to be used.
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