Serves 4-6
1 cup basmati rice
2 cups frozen peas
3 large eggs
½ cup fresh herbs, chopped (any combination of-parsley, cilantro, dill, mint, lovage)
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste
Add Veggies:
Dice red peppers, broccoli, asparagus, and
marinated artichokes are all delicious additions.
Serve Cold:
You can serve this salad cold with your favorite vinaigrette.
1 cup basmati rice
2 cups frozen peas
3 large eggs
½ cup fresh herbs, chopped (any combination of-parsley, cilantro, dill, mint, lovage)
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste
- Place a trivet and 1 cup of water into the inner pot of a 6-quart electric pressure cooker. You can also use an 8-quart.
- Place the rice and 1 cup of water in an oven-proof container and cover with a lid
or foil. Place the covered container onto the trivet. - Place the frozen peas into a separate oven-proof container and cover with a lid or foil. No added
water is necessary. Place this container on top of the rice container. - Place the three eggs at the level of the peas.
- Close the instant pot, seal the valve, and cook at high pressure for 5 minutes. Release the pressure naturally for 5 minutes, and then release all remaining pressure using Quick Release and
remove the cover. - Place the eggs in an ice bath for 5 minutes. Remove the shells and quarter each egg.
- Combine the rice, peas, herbs, and butter in a large bowl. Let the butter melt and stir the ingredients
gently. Place the egg slices on top to garnish.
Add Veggies:
Dice red peppers, broccoli, asparagus, and
marinated artichokes are all delicious additions.
Serve Cold:
You can serve this salad cold with your favorite vinaigrette.
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