Thai-Style Rice
Ready in about 20 minutes. Servings 3.
⏱️ Prep: 5 min🍳 Cook: 2 min
Nutrition
per per serving353
Calories
8g
Protein
56.8g
Carbs
9.6g
Fat
Ingredients
| 1 | yellow onion, chopped | |
| 2 cups | 480 ml | vegetable broth |
| 0.5 | zest of lemon | |
| 1 tablespoon | 15 ml | olive oil |
| 1 cup | 240 ml | jasmine rice |
| 1 tablespoon | 15 ml | vegan margarine |
| 0.5 | fresh lemon juice | |
| 0.25 cup | 60 ml | water |
| 1 teaspoon | 5 ml | curry powder |
| — | sea salt | |
| — | ground black pepper |
Instructions
(Ready in about 20 minutes / Servings 3)
Per serving: 353 Calories; 9.6g Fat; 56.8g Carbs; 8g Protein; 1.7g Sugars.
- Place the water, 1 cup of vegetable broth, olive oil, and rice in your Instant Pot.
- Secure the lid. Choose the "Manual" mode and High pressure; cook for 2 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Fluff the rice with a fork and reserve.
- Wipe down the Instant Pot with a kitchen cloth. Press the "Saute" button and melt margarine. Then, saute the onion until tender and translucent.
- Add the remaining cup of vegetable broth, curry powder, lemon, salt, and black pepper. Press the "Saute" button and stir until everything is incorporated.
- Spoon the sauce over hot rice. Bon appetit!