Ingredients

The following ingredients have 11 Servings
  • 12 peppercorns
  • 12 whole cloves
  • 1 cinnamon stick, broken into pieces
  • 2 cloves garlic, sliced
  • 1/4 teaspoon ground cardamom
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cups long grain rice
  • 2 1/4 cups chicken broth
  • 1 cup golden raisins
  • 1 large apple, chopped
  • 1/3 cup green onions, chopped
  • salt and pepper to taste

Instruction

  • Making the Bouquet Garni: To make a bouquet garni, cut a piece of cheesecloth into a 4-inch square. Place the peppercorns, whole cloves, broken up cinnamon stick, sliced garlic, and cardamom into the center of the cloth. Bring the edges of the cheesecloth together to form a small pouch. Tie a string around the top.
  • Making the Fruited Rice Pilaf in the Instant Pot: On the saute function of the Instant Pot, melt the butter. Then add the onions and rice, cook until the onions have become translucent and soft. Then add the raisins, chopped apples, and bouquet garni spice pack.
  • Stir the chicken broth into the rice mixture and season with salt and pepper to taste. Lock the lid and set the Instant Pot to the manual setting to cook for 3 minutes. Once cooked, allow the pressure to release naturally for 15 minutes before quick releasing any additional pressure. Stir in the green onions and toasted almonds; serve.
  • Making the Fruited Rice Pilaf on the Stovetop: Heat a large pot over medium heat, add the butter to melt. Then add the onions and the rice; stirring until the onions become translucent and soft. To the pot add the bouquet garni; slowly stir in the chicken broth (4-1/2 cups), cover, and simmer 15 to 20 minutes or until almost all of the liquid has been absorbed. Add the raisins and apples; cover and cook another 5 minutes until all the liquid has been absorbed. Stir in the almonds and green onions into the rice before serving.