It’s hard to believe that spring is finally here, but it’s true! Yesterday was the first official day of spring and I think I speak for all of us when I say “see ya later, winter!” I am so here for warmer weather and longer days and this year I’m particularly excited about being able to spend more time outdoors with our little man.
Another thing I usually love about springtime is spring cleaning, especially when it comes to the kitchen and pantry. It just feels so good to use up and get rid of some items that may be sitting around, going bad or otherwise taking up space. I don’t know about you, but whenever I take the time to do a clean out, I always find myself with items I didn’t even realize I had on hand!
This month, The Recipe Redux helped remind me of my love for spring cleaning by challenging us to create a dish using at least 3 ingredients that are actually in our refrigerator or pantry right now. I took this seriously and actually didn’t buy anything from the store to create my dish, plus most of the items I used are pretty standard ingredients that can be found in many homes.
The main place I needed to clear out in my kitchen was my freezer. To be honest, I had no idea what was even really in my freezer because I have only been accessing it for breastmilk storage and immediately prior to that, postpartum meals and lactation cookies. At the bottom of my freezer I found the most gigantic bag of bulk frozen mixed vegetables. I immediately put them to use in my favorite lentil loaf recipe, but I also wanted to use some up in this “spring cleaning” recipe.
Other pantry finds I added were grains like brown rice and quinoa, spices/herbs, sun-dried tomatoes and broth. And to make this recipe even better, it comes together in almost no time in the Instant Pot! So the next time you’re looking for a high fiber, super easy meal, I’ve got you covered with this recipe for Brown Rice Quinoa Vegetable Pilaf.
To bump up the protein, you could add beans, chicken or turkey. And, of course, use whatever grains you happen to have on hand—-some of my favorite swaps are farro, barley and bulgur.
Instant Pot Brown Rice Quinoa Vegetable Pilaf
A great way to use up that stash of frozen vegetables, this brown rice and quinoa pilaf is high in fiber and delicious, plus it comes together in minutes using an Instant Pot.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 6 cups 1x
2 TBSP olive oil
2 cloves garlic
1 whole onion, chopped
1 1/2 cups frozen mixed vegetables
1 1/2 cups brown rice
1/2 cup quinoa
2 cups water
1/3 cup sun-dried tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
s+p to taste
1/3 cup sun-dried tomatoes
Turn instant pot to saute mode and drizzle olive oil. Add onion and garlic, stirring for 2 minutes or until onions are translucent and garlic is aromatic.
Add remaining ingredients, switch to manual mode for 12 minutes. Allow to naturally release for 5 minutes and then quick release.
Can garnish with cheese or top with additional proteins if desired.
Keywords: Instant Pot, Pilaf, Quinoa, Brown Rice