I often use a rice mix called whole grain medley and have noticed that it is now available in the bulk foods area of my local grocery store; it is very inexpensive. It consists of brown rice, rye, bulgur wheat, red quinoa & Wild Rice. It is a good choice for a rice side dish or in casseroles, and is a cut above plain rice for accompaniments to saucy main dishes. I wanted to create a festive side dish for a Christmas dinner this year, and opted to use this medley in Holiday Cranberry Pecan Rice. I love making rice in the Instant Pot because it is so easy, and comes out perfectly every time. Because of the brown and wild rice (which isn’t actually rice, but a grass), it takes longer than regular rice, but is still faster than cooked on the stovetop.


6 Servings


1 cup Whole Grain Medley, (brown rice, rye, bulgur wheat, red quinoa & Wild Rice)
1 1/4 cups water
1/4 cup dehydrated onion flakes (or a small chopped onion)
1 tablespoon granular chicken bouillon
2 tablespoons dried parsley
1/3 cup chopped pecans
1/2 cup dried cranberries
1/4 cup butter

1. Measure the grain medley into a fine strainer and rinse well. Transfer the medley to the pan of the Instant Pot.
2. Add the remaining ingredients, stir, and cover.
3. Set the valve to sealing, and set to manual for 25 minutes.
4. When the cycle is finished, let sit 12 minutes. Remove the lid, fluff with a fork, and serve.

Note: This recipe can be doubled or tripled without changing the times.

Amount Per Serving
Calories 293 Calories from Fat 117
Percent Total Calories From: Fat 40% Protein 6% Carb. 54%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 21 mg
Sodium 206 mg
Total Carbohydrate 39 g
Dietary Fiber 3 g
Sugars 0 g
Protein 5 g

Vitamin A 8% Vitamin C 5% Calcium 0% Iron 5%