Directions

1. Set to "sear" and add oil.

2. When hot, add onions and mushrooms and sauté for about 4 minutes, stirring frequently.

3. Add garlic and sauté for an additional 30 seconds.

4. Add rice to toast, cooking 2-3 minutes, stirring constantly.
5. Turn off heat, add vegetable stock, and scrape to remove any rice stuck to the sides and the bottom.
6. Close lid and lock. Set to "multi grain" and adjust for 20 minutes.
7. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
8. Open and fluff rice with fork.
9. Add sea salt and fresh ground pepper to taste. Garnish with parsley, and serve.