Pressure cookers dramatically cut down cooking time when preparing a meal–and all of the cooking is done in one pot. We adapted this recipe from Cinda Chavich’s excellent new cookbook, The Best Pressure Cooker Recipes (Robert Rose). No worries–today’s pressure cookers are foolproof and won’t blow their contents all over the ceiling like older models.
No pressure cooker?
Follow recipe but use a large wide-bottomed saucepan. Once you have added uncooked rice and poured broth mixture overtop, stir to combine. Increase heat to high and bring mixture to a boil. Then reduce heat to medium-low. Cover and cook for about 20 minutes, stirring occasionally, until most of liquid is absorbed. Remove pan from heat. Stir in peas and sprinkle with chopped parsley, if using.