• Scrub potatoes clean and rinse under running cool water
• Remove and discard any nubby sprouting areas
• Place potatoes in a large Dutch oven or soup pot
• Fill pot with water until potatoes are submerged and covered by inch additional water
• Add 1¼ tablespoon of the salt to water
• Bring mixture to a boil over medium high heat; about 15 minutes
• Cook potatoes until they are easily pierced with a fork
• While potatoes cook, preheat oven to 425 F
• Drizzle 3 tbsp olive oil over a large rimmed baking sheet
• Brush oil over sheet to ensure it is evenly distributed
• Evenly distribute the potatoes over oiled sheet
• Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
• Drizzle remaining olive oil over all potatoes
• Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
• Sprinkle with black pepper
• Bake potatoes until edges are golden brown, about 15 minutes
• Sprinkle with fresh parsley

• Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
• When hot add the onions and mushrooms, sautéing for several minutes.
• Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
• Add the rice on top of the chicken, again in an even layer.
• Next add the stock and white wine.
• Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
• When finished press Cancel and use the quick release method to release the pressure.
• Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
• Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
• Serve immediately with additional parmesan cheese if desired.

• Rinse brown rice and set aside.
• Heat oil in a medium-large pot or saucepan over high heat. Add half of the olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
• Now add the remaining olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
• Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins.
• When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions.
• Sprinkle some lime juice just before enjoying mushroom pilaf in the bowl and enjoy!

Notes

• Cremini mushrooms and baby Bella mushrooms are the same, regular white button mushrooms will work too.
• If you are using other rice, such as white basmati or jasmine rice, that can work, however reduce the cooking time depending on the rice you choose. For example, cook covered for 15 minutes for white rice.
• If you are using Better Than Bouillon base to make broth, you may want to skip adding salt.