• 7-1/2 tsp. unsalted butter
• 2 onion\cooked, cut into 0-1/2 inch wedges
• 1 Tbs. jalapeno jelly
• 1 cup long grain brown rice
• 1-3/4 cups water
• 1/2 tsp. ground cumin
• 1/2 tsp. lemon zest

Melt 2 Tbs. butter in a pressure cooker over high heat. Add onions and cook 4-5 minutes, stirring frequently until golden. Reduce heat to medium and cook another 10-12 minutes, until onions are browned and tender. Stir in jelly. Transfer onions to a bowl and set aside. Add remaining ingredients and remaining butter to cooker. Secure cover and bring to full pressure over high heat. Reduce heat and cook 20 minutes at stabilized pressure. Release pressure. Stir in onions and salt and pepper to taste.