Instant pot Green Rice

This recipe was such a winner with the entire family and so very easy to make that I had to share and document this. Jasmine rice gives the perfect texture but you could go with any other rice - basmati should work good too. I stumbled upon this recipe when searching up uses for spring onions/scallions and it sounded really good and though I am using jasmine rice, my kids felt it reminded them of the rice from Chipotle due to the flavors and felt it was more mexican in nature. The greens add such a beautiful vibrancy. 

The measurements below and timing are perfect if you are using the instant pot but if you are using different method of cooking or a different kind of rice, please adjust accordingly. 

A tip that my mom gave me was to observe how milky the water is when you rinse it, the more milky looking and opaque, the newer the rice and less water that will be needed. However, the more translucent and lighter the water, it's older rice and can be cooked with more water.  

Coriander-Spring Onion-Lemon Rice

Ingredients:

Jasmine Rice - 2 cups, rinsed well and drained 
Water - 2 cups (for jasmine rice) 

To Grind:
Spring Onions - 1 bunch (about 5-6 stalks), the roots removed and cut into big pieces (I used green and white parts) 
Coriander Leaves - 1 cup (stalks and leaves) 
Green chillies - 4
Garlic - 1-2 cloves
Lemon Juice - half of one lemon
Olive oil - 3 to 4 tbsp
Water - 1 tbsp
Salt - 1 tsp

Method:

1) Add jasmine rice to the instant pot bowl along with 2 cups of water. Set to manual pressure cook for 3 mins (on high). Once done, switch off and allow it to release pressure naturally - takes about 10 mins. 

2) Prepare the flavoring ingredients while rice is cooking. Once rice is cooked and you have about 3-5 minutes remaining (for the pressure to be released), grind together the remaining ingredients to a smooth paste. 

3) When pressure is fully released, open the lid and add the paste. With a spatula, gently stir in such that it coats every grain of rice. Taste and adjust for salt, as necessary. Replace the lid and let the flavors mingle together for 10 mins or so before serving. 

I served it with this Tofu Sambal but like I said, it would go great with Mexican dishes too - maybe some fajita vegetables, black beans.