Looking for a quick and delicious side dish for dinner? You are going to love my 5 Minute  Pressure Cooker Rice Pilaf with Parsley and Pine Nuts.  This rice is so good. I mean REALLY good. When I thought that my 5 minute rice recipes couldn’t get any better, I added toasted pine nuts and fresh parsley and WOW.

Wait, did I mention that it took just 5 minutes to make?!?!

Oh, I did?

Sorry, Just wanted to make sure you didn’t miss that part 😛

And you SHOULD have all these ingredients on hand in your healthy, real-food kitchen already!

Here’s everything you need (plus a Multi-Cooker/Pressure Cooker; I recommend THIS brand <– hint, it’s not an instant pot):

While I’m a HUGE advocate for making your own Bone Broth from scratch, let’s be real. Life can be hectic and at the end of the day, I’m no different from you. Sometimes we NEED to have an emergency stash of pre-made real food ingredients in our pantry.

With amazing brands like Kettle & Fire, who prioritize the same high standards as I do, it’s so easy to always be prepared for healthy eating.

Unless you’ve been living under a rock,  I’m sure you’re aware of the health benefits of bone broth. It’s a food that people have been eating for centuries. Heals gut lining, enhances digestion, improves skin, bones, and hair…I’m sure you’ve read about it before and already know this stuff is good for you.

But here’s the thing… you probably don’t always have the time to make your own broth. And there’s nothing to be ashamed of, I’m right there with ya!

Which is why I want to share a little about my friends at Kettle and Fire… a bone broth company that I feel good about supporting and sharing with you. For reals.

Here’s a couple reasons that I personally use and LOVE [block]5[/block]:

• It’s the only fresh, never-frozen bone broth on the market.
• Their broth never goes bad, doesn’t require freezing, and doesn’t ship in harmful containers.
• NO preservatives or additives.
• This the only shelf-stable bone broth out there and can sit in your pantry for 2 years.
• 100% of their bones come from organic chicken and pasture-raised/grass-fed cows.
• Each batch of Kettle & Fire uses ingredients only from organic sources.
• And hands down, it’s the best tasting bone broth on the market {that I’ve tried}…scouts honor.

But don’t just take my word for it, Here’s two amazing Kettle & Fire testimonials:

I’ve been a vegetarian for 24 years. After a TON of research, I decided to add beef bone broth to my diet and found this product. After 1 week, I have more energy and just ordered even more to drink daily. I highly recommend this product! It’s amazing. — Jennifer

I have only taken the broth for 8 days. I bike 34 miles once a week and for the last year my knees are so incredibly sore afterwards. For the first time, this past Saturday I did not feel the soreness in my 56 year old knees, amazing!!!! It must be the bone broth! And grass fed I’m sure makes all the difference.

How to Make it a Meal

One of our favorite ways to enjoy my Rice Pilaf with Pine Nuts and Parsley is as a side dish to my Super Gyro Lamb Meatballs! Click HERE to get the recipe.

But wait!!

Before you go, Don’t forget to watch my cute little video showing how easy my 5 Minute Pressure Cooker Rice Pilaf with Pine Nuts and Parsley is to make!

5 Minute Pressure Cooker Rice Pilaf with Parsley and Pine Nuts

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Servings: 4 servings

Ingredients

• 1 cup basmatti rice
• 1 cup Chicken Bone Broth
• 1/2 cup Onion
• 1/4 cup Ghee or butter
• 1/4 cup fresh parsely, chopped
• 1 teaspoon Sea Salt
• 1/2 lemon, juiced
• 1/3 cup pine nuts

Instructions

• Using your pressure cooker's saute function, cook onion in ghee/butter until soft.
• Add rice, sea salt and broth. Mix.
• Cook under standard or high pressure for 5 minutes (press Rice function button 3x)
• While your rice is cooking, gently toast your pine nuts, in a stainless or cast iron pan, over medium heat, stirring constantly until lightly browned. 1-2 minutes.
• Carefully quick depressurize and remove lid.
• Add toasted pine nuts, parsley and lemon juice, Stir. Serve immediately.