Posts tagged: Vegetable Stock

Squash and Rice Casserole (Vegetarian or not)

By , November 22, 2012

Submitted by Teresa G.

Squash and Rice Casserole 300x225 Squash and Rice Casserole (Vegetarian or not)I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot


  • 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
  • 2 sticks of celery finely chopped (food processor)
  • 2 carrots, washed and finely chopped (food processor)
  • 1 red pepper, deseeded and finely chopped (food processor)
  • 2 cloves of garlic crushed
  • 1 tsp dried or fresh thyme (this also was from my garden)
  • 6-8 white mushrooms quartered or leave out if you do not like mushrooms
  • 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
  • 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper


  • In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
  • I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
  • Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
  • It is done, colourful and delicious.



Instant Pot Chicken with Cherries & Pumpkin Seed Wild Rice

By , July 31, 2012

Recipe by: Natural Chef Dana MillerChicken with Cherries and Pumpkin Seed Wild Rice

Serves 4-8



  • 1 cup Balsamic vinegar
  • ½ c evaporated palm sugar
  • 1 tablespoon molasses
  • ¼ cup melted butter
  • 1 orange peeled and quartered
  • 1 onion, julienned
  • 12 chicken thighs
  • ¼ teaspoon sea salt
  • 4 sprigs of rosemary
  • 1 1/2 cups pitted and halved fresh Bing Cherries

Wild Rice

  • 4 cups low sodium vegetable stock
  • 1 1/3 cups wild rice, rinsed
  •  ¼ cup butter
  • 1 onion, minced
  • 2 plum tomatoes, diced
  • 1/2 cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste


1.     In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.

2.     Add the chicken, salt and rosemary. Stir to coat.

3.      Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.

4.     When done and pressure has naturally released, remove the lid

For the rice while the chicken is cooking

5.     Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.

6.     In a large sauté pan, heat butter. Sauté onion until caramelized.

7.     Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.

8.     Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.

9.     Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.

10.    To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.

I served with sautéed kale.