Asian Style Rice

This recipe is from my mom. It is her go-to side dish for Shabbat dinner. It goes perfectly with roasted chicken. I have adapted this recipe to make it in the instant pot but you can still easily make it in the oven as well.

I love this rice because it has some unique ingredients that you don’t normally use in all recipes. Water chestnuts, baby corn, bamboo shoots all give so much flavour to this dish.

Get out your instant pots because this rice dish is worth gossiping about.

Asian Style Rice

Yield: 6-8 servings

INGREDIENTS:
2 cups rice
1 pkg onion soup mix
1 red pepper, thinly sliced
3 tbsp soy sauce
1 can bamboo shoots, drain water into cup
1 can water chesnuts, drain water into cup
1 can sliced mushrooms, drain water into cup
1 can baby corn, cut into large chunks
Water or stock
1 tbsp cilantro (optional)

DIRECTIONS:
1. Place the rice, soup mix, soy sauce, drained veggies and red pepper into the instant pot.
2. Place all the drained water from the cans into a measuring cup, add water or stock to the cup until it reaches 3 cups of water total. Place into instant pot and give it a quick mix.
3. Place the lid on the instant pot and seal the valve. Set time to 3 minutes. Let natural release for 10 minutes and then release the pressure.
4. Mix and add in cilantro before serving. Enjoy!
Notes:
To make in oven, place all ingredients into a 9x13 pyrex and add 3.5 cups of water instead of 3 cups and add 1/4 cup of oil. Bake at 350 degrees for 1 hour.