4 minute but really 30 minute instant pot turmeric rice

I grew up eating Uncle Ben’s. You know, the kind that comes in the plastic pouch and you microwave it for like 1 minute and it’s kinda sorta almost like rice but not REALLY??? Well, I loved the stuff.

This is like, that rice grew up and had kids. And one of the kids is sick, so the rice really wants to make something healthy and quick and also comforting and delicious for its baby. 

Wait... I think I’m getting carried away with the metaphor but if you’re still with me here, you should make this rice.

It’s homey and warm. And easy! 


2 cups long grain white rice
4 cups chicken stock (or veg or water with 1tsp salt added)
1/4 cup olive oil
2 cups chopped mushrooms 
One small onion chopped 
3 cloves garlic minced
1t salt plus 1/2t
Generous black pepper
1/4t crushed red Chile flakes
1/2t turmeric powder
1T nutritional yeast 
1/2t dried thyme
Juice of 1/2 lemon

2 cups broccoli florets
2 cups halved button mushrooms
2T olive oil
Salt and pepper

Preheat oven to 425

Season broccoli and mushrooms with olive oil salt and pepper and roast them 10-15 mins until browned. 

Set instant pot to sauté. Give it a few minutes to preheat

Add  the olive oil, mushrooms, onion, and salt. stir very occasionally allowing the veg to brown heavily. 

Once browned, add spices, 1/2t of salt, and rice. stirring constantly, sauté 2 minutes. Squeeze the lemon in, and add the stock. 

Set the instant pot to manual high pressure for 4 minutes. Seal the lid. When the timer goes off, do a quick release with a towel over the vent. 

Fluff rice, and stir in roasted broccoli and mushrooms, taste for seasoning. Enjoy!

sauté in a preheated Dutch oven over medium high heat. Follow steps as written but instead, cover your Dutch oven and cook 20 mins until all liquid has been absorbed. Toss with roasted veg.

Please let me know if you try this! It’s one of my very favorites.


  1. This is also great as leftovers with a fried egg on top, for the record.


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