Category: Multigrain

MOROCCAN SWEET POTATO & LENTIL STEW

By , November 23, 2015

FullSizeRender 17 300x225 MOROCCAN SWEET POTATO & LENTIL STEW

Submitted by Kathryn M.
MOROCCAN SWEET POTATO & LENTIL STEW
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.

Ingredients:

1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled and cut into 1″ cubes
2 carrots, peeled and diced
1 stalk celery, chopped
1 c green or brown lentils
1/2 c red lentils
2 cups vegetable broth
1/4 c raisins
1 can diced tomatoes
Diced greens (optional)

Sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.

Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!

*Moroccan Spice Blend

1 t turmeric
1/2 t cinnamon
1 t paprika
1 t cumin
2 t coriander
1/4 t ginger
1/2 t black pepper
Pinch cloves
Pinch chili flakes

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

Whole Wheat Fusilli (pasta) and Spinach

By , November 23, 2015

IP PASTA AND SPINACH 300x221 Whole Wheat Fusilli (pasta) and Spinach

Submitted by Vickilynn H.
Whole Wheat Fusilli and Spinach
Servings: 8

Ingredients
1 pound whole wheat fusilli pasta
4 cups frozen chopped spinach, do not thaw
5 cups water
4 minced cloves garlic, more or less to taste
Salt, pepper to taste
4 Tablespoons butter, cut into cubes
1/2 cup Parmesan cheese, grated, plus more for serving

Steps
Place pasta in IP bowl. Add water to cover, about 5 cups. Add garlic and frozen spinach on top.
Manual (HIGH) for 6 minutes.
Quick release pressure (QR).
Open lid, stir and add salt, pepper, butter and Parmesan cheese and stir once more
Place lid back on the IP, close and let pasta sit for 5 minutes.
Top with additional Parmesan cheese

Mexican Polenta

By , October 1, 2015
Time: 5 minutes prep, 5 minutes at high pressure, 10 minutes natural pressure releaseServings: 3 main dish servings, 6 appetizer servingsIngredients:
1 bunch sliced green onion (approx. one cup, greens and whites)
2 tsp minced garlic
2 cups vegetable broth
2 cups boiling water
1 cup corn meal/grits
1/4 cup fresh cilantro, chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)fresh cilantro to garnish

Instructions:
1.) In your pressure cooker, saute the green onion and minced garlic until fragrant (approximately 2-4 minutes), only adding a small amount of water as needed.
2.) Add in the vegetable broth, boiling water, corn meal, cilantro, and spices. Stir to mix.
3.) Lock the lid in place and bring to high pressure (manual, high pressure) for 5 minutes.
4.) After 5 minutes is up, allow for a natural pressure release for 10 minutes. Quick release any remaining pressure after 10 minutes.
5.) Stir and serve as is, or place into a glass dish (or dishes) to set.

Amy’s Notes:

What I love about this recipe is that it doesn’t have salt… and you would have never known. Not that the recipe tastes extra salty, but the green onion, garlic, cilantro, and spices give it such dimension that salt would never be needed.

When I ate more of the polenta the next day, I had it warmed up with fajita black beans, onions, and bell peppers. It was WOW!

 

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

Ingredients:
1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Instructions:
Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Multi-Grain or Brown Fried Rice

By , March 26, 2013

Multigrain Fried Rice 300x199 Multi Grain or Brown Fried RiceSubmitted by Robin R.

Ingredients

  • 3 cups TOTAL of the following types of rice:
  • Brown rice OR multi-grain rice
  • 3 cups of water
  • 1 cup of diced ham, chicken, or pork
  • 1/4 cup of sliced scallions
  • 1 cup grated or matchstick carrots
  • 2 Tablespoons of Olive oil or butter
  • 1-2 Tablespoons of Soy Sauce

Directions

  1. Add all ingredients to Instant Pot
  2. Set pot to Multi-Grain setting
  3. When cooking cycle is complete, fluff rice and serve

Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy

NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.

Instant Pot Spanish Style Brown Rice

By , August 24, 2012

Another Recipe to share with Instn Pot uses (not for te recipe contest)

By Natural Chef Dana Miller

I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!

Ingredients: Serves: 6 – 8

  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons tomato paste
  • 2 cups of long grain brown rice
  • 3 cups organic chicken stock (preferably homemade)
  • 1 teaspoon sea salt

Directions

1.    Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.

2.     Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.

3.     Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.

4.    Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..

5.     Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

6.     Serve.

Multigrain Rice

By , October 29, 2009

Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has  been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.whole-grain-rice-recipe

Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.

Prepare Time:  2 minutes

Cooking Time: about 70 minutes

Ingredients: 6~8 servings

  • 3 cups  brown rice, wild rice or other whole grains, rinsed
  • 2 tablespoon of oil (olive oil preferred)
  • 3.75 ~ 4.5 cups of water.  Less water makes the cooked rice fluffy and more water makes the rice stickier.
  • 1 ½  teaspoon salt (optional)

 

Cooking:

  • Combine the grains, water, oil and salt (if used) in the inner pot.
  • Press the Multigrain key.
  • After the cooking is completed, let it steam in the residual heat for 5 more minutes.
  • Open the lid, stir to fluff up the grains before serving.

Chinese Eight Treasure Congee

By , June 14, 2009

congee picture 300x263 Chinese Eight Treasure CongeeThe eight-treasure congee is a well known traditional Chinese rice soup, cooked with sticky rice and 8 different beans and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice congee with Instant Pot Electric Pressure Cooker is so simple to make.

What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press congee button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time : Around 45 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 1/4 cup sticky rice
  • 1/4 cup brown rice
  • 1/8 cup peanut
  • 1/8 cup red bean
  • 1/8 cup walnut minced
  • 1/8 cup sesame
  • 1/8 cup chestnut minced
  • 1/8 cup red date
  • 1/2 cup rock candy
  • 8 cups of water

Cooking: Put all ingredients into Instant Pot Electric Pressure Cooker then press the Congee button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.