Desserts
Chimichurri Rice
Ingredients
Chimichurri Sauce
- ¼ c fresh parsley, coarsely chopped
- ¼ c fresh cilantro, coarsely chopped
- 2 Tbsp fresh oregano, coarsely chopped
- 4-8 medium garlic cloves, coarsely chopped (see notes)
- 3 Tbsp red wine vinegar
- 1 to 3 tsp crushed red pepper (varies from not spicy to spicy)
- ⅓ c extra virgin olive oil
Chimichurri Rice
- 1½ c uncooked white or brown rice
- 1¾ c low-sodium chicken or vegetable broth
- 1 batch chimichurri sauce (about ¾ cup)
Instructions
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Soak the rice in water for 20 minutes. While the rice soaks, make the chimichurri sauce.
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In a food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed. Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste. Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving.
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While the chimichurri sits, pressure cook the rice. Combine the rinsed rice and broth in the pressure cook. Set the pressure cooker to “pressure cook high” for 5 minutes for white rice or 22 minutes for brown rice. It may take up to 10 minutes for the pressure to build up.
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When the timer goes off allow the pressure to naturally vent (it helps with achieving fluffier rice). Once the pressure has bled off, turn the valve to venting to release any residual pressure and fluff the rice with a fork. Mix the chimichurri sauce into the rice and fluff again before serving.
