Tag: Rice

Mexican Tofu Bowl

recipes

Ingredients:

  • Tofu, squeezed and cut into small cubes (14 oz.)
  • Cilantro, chopped (1 cup)
  • Black Beans, drained (14.5 oz.)
  • Mozzarella (1 cup)
  • Greek Yogurt (optional)
  • Lettuce, chopped (optional)
  • Brown Rice (2 cups)
  • Vegetable Stock (4 cups)
  • Salt (2 +.25 tsp.)
  • Lime Juice (4 Tbsp.)
  • Garlic, Minced (4 +2 tsp.)
  • Olive Oil, (.5 cups)
  • Taco Seasoning (1 tbsp.)

Directions:

  1. In Instant Pot, cook Brown Rice in stock under pressure for 17 minutes.
  2. When pressure comes down, add Cilantro, Lime Juice, Olive Oil, 4 tsp. Garlic, and 2 tsp. Salt.
  3. Mix 1 cup water, .25 tsp. Salt, 2 tsp. Garlic, and Taco Seasoning.
  4. Add Tofu and Marinate for 15 minutes.
  5. Saute Tofu and Marinade until tofu is cooked, but not browned.
  6. Mix Tofu and Black Beans into Rice.
  7. Serve, optionally adding Lettuce, Corn Salsa, and/or Greek Yogurt.

Risotto with Tomatoes, Parmesan, and Basil

recipes

Ingredients:

  • Plum Tomatoes, diced (2.0 lbs.)
  • Onion, diced (med.)
  • Brown Rice (2 cups)
  • Stock (4 cups)
  • Olive Oil (2 tbsp.)  
  • Butter (1+1 tbsp.)
  • Garlic, minced (2 tsp.)
  • White Wine (.5 cups)
  • Black Pepper (.5 tsp.)
  • Basil, dried (2 tbsp.)
  • Parmesan (.5 cups)

Directions:

  1. In Instant Pot, saute Onion and Garlic in Olive Oil and 1 tbsp. Butter.
  2. Add Tomatoes and Black Pepper and cook until soft (~ 4 minutes).
  3. Stir in Rice and White Wine and cook until alcohol aroma fades.
  4. Add stock and cook under pressure for 17 minutes.
  5. When pressure comes down, stir in Parmesan and 1 tbsp. Butter.

Rice Pilaf

recipes

Ingredients:

  • Onion, diced (sm.)
  • Frozen Mixed Vegetables (1.5 – 2 lbs.)
  • Garlic, minced (.5 tsp.)    
  • White Rice (2 cups)
  • Butter (1 tbsp.)
  • Turmeric (.25 tsp.)
  • Allspice (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Olive Oil (2 tbsp.)

Directions:

  1. Saute Onion and Garlic in Olive Oil in pressure cooker.
  2. Add Frozen Vegetables and Rice and 3.5 cups water.
  3. Stir in Turmeric, Allspice, Salt, and Black Pepper.
  4. Cook under pressure for 9 minutes.

Red Beans and Rice

recipes

Ingredients:

  • Brown Rice, cooked (4 cups)
  • Yellow Onion, diced (lg.)
  • Celery, diced (4 stalks)
  • Green Bell Pepper, diced (sm.)
  • Tomatoes (diced (14.5 oz.)
  • Kidney Beans, drained (30 oz.)
  • Olive Oil (1 tbsp.)
  • Garlic, minced (2 tsp.)
  • Stock (1 cup)
  • Cayenne Pepper (.5 tsp.)
  • Paprika (1 tsp.)
  • Oregano (1 tsp.)
  • Thyme (1 tsp.)
  • Bay Leaves (2)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Bay Leaf, Onion, and Garlic in Olive Oil.
  2. Add Celery and Green Bell Pepper until soft.
  3. Add Kidney Beans, Tomatoes, Stock, Cayenne Pepper, Paprika, Oregano, Thyme, Salt, and Black Pepper.
  4. Simmer 20 minutes until sauce thickens.
  5. Serve Beans over Rice.

Risotto with Mushrooms and Asparagus

recipes

Ingredients:

  • Asparagus, cut into 1 in. pieces (2 lb.)
  • Shitake or Cremini Mushrooms, sliced (2 lb.)
  • Onion, diced (sm.)
  • Garlic, minced (1.5 tsp.)
  • Brown Rice (1.5 cups)
  • Olive Oil (1 tbsp.)
  • Red Wine (1 cup)
  • Vegetable Stock (2 cups)
  • Thyme (1 tsp.)
  • Parsley, dried (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Parmesan (.5 cups)

Directions:

  1. Boil Stock and Asparagus in a pot until crisp and tender.
  2. Saute Onion, Garlic, Thyme, and Parsley in Olive Oil in Pressure Cooker.
  3. Add Mushrooms and cook until soft (~4 min.)
  4. Add Rice and stir until coated.
  5. Add Wine and cook until absorbed.
  6. Add Stock (but not Asparagus) and cook under pressure for 19 minutes.
  7. When pressure come down, add asparagus, Parmesan, Salt, and Pepper.

Curried Potatoes and Rice

recipes

Ingredients:

  • Onion, diced (small)
  • Potatoes, washed and diced (1 lb.)
  • Chickpeas, rinsed ( 15 oz. can)
  • Peas, frozen (.5 cups)
  • White Rice (1 cup)
  • Canola Oil (2 tbsp.)
  • Curry Powder (1 tsp.)
  • Ground Ginger (.5 tsp.)
  • Vegetable Stock (2 cups)
  • Salt (.5 tsp.)

Directions:

  1. Saute Onion in Canola Oil for five minutes.
  2. Add Potatoes and cook 6-8 minutes.
  3. Add Curry Powder and Ginger for 1-2 minutes.
  4. Add Rice and Stock and cover until stock comes to a boil.
  5. Turn down heat and cook for 15 to 17 minutes, until rice is done.
  6. Add Chickpeas and Peas and cook 3-5 more minutes.
  7. Add Salt and serve.

Risotto, Tomato Basil Provencal

recipes

Ingredients:

  • White Rice (2 cups)
  • Plum Tomatoes, diced (1 lb.)
  • Fresh basil, chopped (1 cup)
  • Olive Oil (2 tbsp.)
  • Garlic, minced (1 tsp.)
  • White Wine (.25 cups)
  • Vegetable stock (3.5 cups)
  • Bay Leaves (2)
  • Thyme, dried (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. In Instant Pot, saute Bay Leaves, Onion, and Garlic in Olive Oil.
  2. Add Rice and stir to coat.
  3. Add Wine and cook until absorbed.
  4. Add Stock and Thyme.
  5. Cook under high pressure for 7 minutes.
  6. When pressure comes down, add Tomatoes, Basil, Salt, and Black Pepper.

Chickpea Bowl, Middle Eastern

recipes

Ingredients:

  • Brown Rice, dried (2 cups)
  • Chickpeas, drained (2 15 oz. cans)
  • Cucumber, chopped (1 large)
  • Vine Tomatoes, diced (4 med.)
  • Feta Cheese, crumbled (4 oz.)
  • Yogurt (2 tbsp.)
  • Allspice (1 tsp.)
  • Garlic Powder (1 tsp.)
  • Cinnamon (.5 tsp.)
  • Cardamon, ground (.5 tsp.)
  • Chili Powder (.25 tsp.)
  • Oregano, dried (.25 tsp.)
  • Parsley, dried (3 tbsp.)
  • Garlic, minced (4 cloves)
  • Salt (1.5 tsp.)
  • Black Pepper (1.5 tsp.)
  • Clove, ground (1)
  • Olive Oil (1 tbsp.)
  • Turmeric (.25 tsp.)

Directions:

  1. In Instant pot, mix Rice, Turmeric and 4 cups water. 
  2. Cook under pressure for 17 minutes.
  3. Mix all other spices and add Yogurt.
  4. Coat Chickpeas with Yogurt spice mixture.
  5. Mix chickpeas with finished Rice.
  6. Separately mix Tomatoes, Cucumber and Feta and store separately.

Tofu and Broccoli in Garlic Sauce

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Broccoli, frozen (2 lbs.)
  • Onions, quarter rings (2 medium)
  • Garlic, minced (8-10 cloves)
  • Ginger (1 tsp.)
  • Soy Sauce (.25 cups)
  • Black Sesame Oil (4 tbsp.)
  • Vegetable stock (2 cups)
  • Chinese Mustard Paste (1 tsp.)
  • Honey (3 tbsp.)
  • Crushed Red Pepper (.5-1 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu with 2 tbsp. Black Sesame Oil.
  3. Quick fry Onions in 2 tbsp. Black Sesame Oil in covered pot.
  4. Add Broccoli and cook until done.
  5. Mix Vegetable Stock, Ginger, Honey, Chinese Mustard Paste, and Crushed Red Pepper to make sauce.
  6. Add Tofu and sauce to Broccoli pot and simmer for 5 minutes.
  7. Serve over Rice.

Risotto, Mushroom and Asparagus

recipes

Ingredients:

  • Shitake or Portabella Mushrooms, sliced (1 lb.)
  • Asparagus, small pieces (1 lb.)
  • Onion, small (diced)
  • Brown Rice (2 cups)
  • Olive Oil (1 tbsp.)
  • Garlic, minced (1.5 tsp.)
  • Thyme, dried (1 tsp.)
  • Vegetable stock (4 cups)
  • Red Wine (1 cup)
  • Parsley (2 tbsp.)
  • Parmesan (.5 cups)
  • Black Pepper (.5 tsp.)
  • Salt (1 tsp.)

Directions:

  1. In instant pot, saute Onion and Garlic in Olive Oil.
  2. Add Thyme and Parsley.
  3. Add Rice and Red Wine and cook until wine is absorbed.
  4. Add Mushrooms, Asparagus and Stock.
  5. Cook under pressure for 19 minutes.
  6. When pressure comes down, add Salt, Black Pepper, and Parmesan.

Tofu and Bok Choy

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Bok Choy, (large bunch)
  • Ginger, minced (1 cubic inch)
  • Garlic, minced (1 tsp.)
  • Soy Sauce (1 tbsp.)
  • Black Sesame Oil. (.25 cups)
  • Vegetable Consomme (.25 tsp.)
  • Salt (.25 tsp.)
  • Cornstarch 1.5 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu in Pan with 2 tbsp. Black Sesame Oil.
  3. Separate Bok Choy leaves and stems and cut both into small pieces.
  4. In second pan, saute Ginger and Garlic in 2 tbsp. Black Sesame Oil.
  5. Add Bok Choy stem pieces and cook for a few minutes.
  6. Mix Consomme, Salt and 2 tbsp water, add o Bok Choy Stems and cover for a few more minutes.
  7. Add Bok Choy leaves and continue cooking covered until wilted.
  8. Add Tofu.
  9. Mix cornstarch with 2 tbsp water and dribble into center of pan.
  10. Simmer for five minutes.
  11. Serve over rice.

Sweet and Sour Meatless Balls

recipes

Ingredients:

  • Meatless Balls (20 oz.)
  • Sweet and Sour Sauce (10-12 oz)
  • Red Bell Pepper, cubed (3-4)
  • Pineapple Chunks, drained (20 oz.)
  • Brown Sugar (.25 cups)
  • Soy Sauce (3 tbsp.)
  • Garlic Powder (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Mix all ingredients in the Instant Pot.
  2. Cook under pressure for 12 minutes.
  3. Serve over rice.

Roasted Root Vegetables

recipes

Ingredients:

  • Sweet Potatoes, peeled and cut into 1.5 inch strips (2-3 lbs.)
  • Carrots, peeled and sticked (1-2 lbs.)
  • Green Bell Peppers, chopped into large pieces (3 large)
  • Radishes, quartered (1 lb.)
  • Onions, quarter slices (3-4 medium)
  • Olive Oil (.5 cups)
  • Seasoned Salt (2 tbsp.)
  • Black Pepper (2 tsp.)
  • Brown Rice (2 cups)

Directions:

  1. Cook Rice.
  2. Line baking sheets with foil.
  3. Mix .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in a large bowl.
  4. Toss Sweet Potatoes and Carrots in Oil Mixture and place on baking sheets
  5. Bake at 450 degrees for 60 minutes, turning pieces half-way and rotating trays.
  6. Mix remaining .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in the same bowl.
  7. Toss Green Bell Peppers and Radishes in Oil.
  8. When Sweet Potatoes and Carrots are done, place in large container and change foil on the baking sheets.
  9. Place Radishes and Bell Peppers on 1 Baking Sheet.
  10. Toss Onions in remainder of oil mixture and place on other baking sheet,
  11. Bake Onions for 20 minutes and Radishes and Bell Peppers for 40 minutes, turning over pieces half-way for each.
  12. Mix all veggies together and serve over rice.

Brown Rice and Lentil Salad

recipes

Ingredients:

  • Lentils, dried (1 cup)
  • Brown Rice (1 cup)
  • Red Bell Pepper, diced (1)
  • Green Bell Pepper, diced (1)
  • Scallions, sliced (8 oz pkg.)
  • Carrots (2 lg.)
  • Celery (2 ribs)
  • White Vinegar (.5 cups)
  • Olive Oil (2 tbsp. + 2 tbsp.) cups)
  • Salt (1 tsp. +.5 tsp.)
  • Garlic, minced (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Cook Brown Rice.
  2. Cook Lentils, 3 cups water, and 1 tsp. Salt. Until al-dente, 10-15 minutes.
  3. Drain Lentils and add 2 tbsp. Olive Oil.
  4. Mix Rice and Lentils.
  5. Add Bell Peppers, Scallions, Carrot, and Celery, then mix.
  6. In a mortar, Crush Garlic and .5 tsp Salt and mix in Vinegar.
  7. Add 2 tbsp Olive Oil and Black Pepper.
  8. Pour over salad.

Vegetable Egg “Fried” Rice

recipes

Ingredients:

  • Mixed Vegetables, frozen (1.5 – 2 cups)
  • Brown Rice (2 cups)
  • Eggs (6)
  • Soy Sauce (.5 cups)
  • Butter (1-2 tbsp.)

Directions:

  1. In Instant Pot, cook Rice, Mixed Veggies and 3.75 cups water under pressure for 17 minutes).
  2. When pressure comes down, melt butter in a pan.
  3. Beat Eggs and pour into pan.
  4. When Scrambled Eggs are done, add to Rice.

Risotto, Pesto, Potato, and Zucchini

recipes

Ingredients:

  • Potatoes, peeled and cubed (3 medium)
  • Zucchini (1 lb.)
  • Onion, diced (small)
  • Brown Rice (2 cups)
  • Basil, fresh (1.5 oz. or more)
  • Pine Nuts (2 tbsp.)
  • Olive Oil (.5 cups + 2 tbsp.)
  • Vegetable Stock (4 cups)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp. + .5 tsp.)
  • Garlic Cloves (2)
  • Butter (2 tbsp.)
  • Parmesan (.5 cups)

Directions:

  1. Saute Onion in Instant Pot in 2 tbsp. Olive Oil.
  2. Add Zucchini, Salt, and .5 tbsp Black Pepper, and cook until soft.
  3. Add Brown Rice and mix for 2 minutes.
  4. Add Potatoes and Stock.
  5. Cook under pressure for 17 minutes.
  6. In a Food Processor, process Basil, Garlic, Pine Nuts, .5 cups Olive Oil, and .5 tsp. Black Pepper.
  7. When pressure comes down, mix in Pesto, Butter, and Parmesan.

Carrot Rice

recipes

Ingredients

  • Carrots, grated (1.5 cups cup)
  • Basmati Rice, washed (2 cups)
  • Onion, diced (med.)
  • Mustard Seeds (1 tsp.)
  • Urad Dhal (1 tsp.)
  • Chana Dhal (1 tsp.)
  • Curry Leaves (a few)
  • Garam Masala (1 tsp.)
  • Coriander (2 tsp.)
  • Cumin (1 tsp.)
  • Salt (2 tsp.)
  • Grated Coconut (4 tbsp.)

Directions

  1. In Instant Pot, saute Mustard Seeds until they pop.
  2. Add Chan Dhal, Urad Dhal, and Curry Leaves. Saute until they are toasted brown.
  3. Add onions and saute until clear.
  4. Add remaining spices (except Salt) and mix.
  5. Add Carrots, Salt, and Coconut. Mix well.
  6. Add Rice and 2 cups water.
  7. Cook under pressure for 8 minutes.

Chickpea Curry

recipes

Ingredients

  • Snow Peas, halved (8 oz. pkg.)
  • White Onion, diced
  • Carrots sliced (1 lb.)
  • Red Bell Pepper, diced
  • Coconut Milk (14 oz.)
  • Chickpeas (3 cans)
  • Canola Oil (4 tsp.)
  • Garlic, minced (2 tsp.)
  • Red Curry Paste (6 tbsp.)
  • Lime Juice (1 lime?)
  • Yellow Curry Powder (2 tsp.)
  • Salt (2 tsp.)
  • Garlic Salt (1 tsp.)

Directions

  1. Saute Onions and Garlic in Oil.
  2. Add Carrots and cook until they get soft.
  3. Add Snow Peas and Red Bell Pepper and cook until veggies are done.
  4. Add Chickpeas, Lime Juice, and spices. Cook until chick peas are heated through (~ 5 min.).
  5. Serve over Rice.

Wild Rice Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Potatoes, small cubes (1 lb.)
  • Onion, diced (medium)
  • Wild Rice Blend (1 pkg.)
  • Great Northern Beans (2 15 oz. cans)
  • Olive Oil (1 tbsp.)
  • Bay leaves (2)
  • Garlic, minced (1 tsp.)
  • Vegetable Stock (7 cups)
  • Butter (4 tbsp.)
  • Flour (6 tbsp.)
  • Milk, warmed (2 cups)
  • Salt (1 tsp.)
  • Black Pepper

Directions:

  1. Saute Bay Leaves, Onion, and Garlic in oil in the Instant Pot.
  2. Add Potatoes, Carrots, Rice, Stock, Salt, and Pepper.
  3. Cook under pressure for 17 minutes.
  4. Separately melt Butter and whisk in Flour.
  5. Add Butter/Flour to Milk.
  6. Add Beans and Sauce when the pressure comes down and bring to a boil.
  7. Turn off and let cool.

Creamy Carrot and Garlic Rice

recipes

Ingredients:

  • Carrots, grated (1 lb.)
  • Onion, diced (medium)
  • Rice (2 cups)
  • Bay Leaves (2)
  • Vegetable Stock (4 cups)
  • Salt (2 tsp.)
  • Garlic (1 head)
  • Black Pepper (.25 tsp.)
  • White Wine (1 cup)
  • Parsley, chopped (1/3 cup)
  • Parmesan (.5 cups)
  • Olive Oil (.25 cups)
  • Butter (4 tbsp.)

Directions:

  1. Saute Bay Leaves in Olive Oil mand 2 tbsp. Butter.
  2. Saute Onions.
  3. Add Carrots, Salt, and Black Pepper.
  4. Add White Wine and Rice, stir until absorbed.
  5. Add Stock.
  6. Slice the head off the Garlic and stick it into the rice, sliced side down.
  7. Cook until rice is done.
  8. Remove Garlic and stir in 2 tbsp Butter and Parsley.
  9. Stir in Parmesan.

Wild Rice Harvest Skillet

recipes

Ingredients:

  • Onion, small (diced)
  • Butter Nut Squash, peeled and cubed
  • Baby Kale (1 pkg.)
  • Wild Rice Mix (1 pkg.)
  • Vegetable stock (4 cups)
  • Butter (tbsp.)
  • Thyme (.5 tsp.)
  • Milk (2 tbsp.)
  • Provolone (.5 cups or more)
  • Salt (1 tsp)

Directions:

  1. Saute Onion in Butter in the Instant Pot and add Thyme.
  2. Add Squash and coat with onion mixture.
  3. Add Stock, Salt, and Baby Kale.
  4. Cook under pressure for 17 minutes.
  5. When pressure come down, mix in Provolone and Milk.

Risotto, Eggplant and Tomato

recipes

Ingredients:

  • Eggplant (peeled and cubed)
  • Onion, diced (medium)
  • Diced Tomatoes (1 can)
  • Mozzarella (.75 cups)
  • Parmesan (.5 cups)
  • Rice, Brown (2 cups)
  • Olive Oil (4 tbsp.)
  • Garlic, minced (2 tsp.)
  • Vegetable Stock (4 cups)
  • Red Cooking Wine (.5 cups)
  • Crushed Red Pepper (.25 – .5 tsp.)
  • Basil, dried (1 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 sp.)

Directions:

  1. In Instant Pot, saute Onion and add Garlic and Crushed Red Pepper in Olive Oil.
  2. Add Tomatoes and Basil, cook until thickened
  3. Add Rice and Wine, a cook until alcohol smell fades
  4. Add Stock, Salt, Black Pepper, Eggplant.
  5. Cook under pressure for 17 minutes
  6. When pressure comes down, mix in Mozzarella and Parmesan.

Mujadara

recipes

Ingredients:

  • Red Onion, Sliced (4 or more lg.)
  • Lentils, brown or green (2 cups)
  • Brown Rice (2 cups)
  • Olive oil (.5 cups)
  • Salt (2 or more tsp.)
  • Lemon Juice (1 tbsp.)
  • Mint, dried (.25 tsp.)

Directions:

  1. Cook Lentils, Rice and 6 cups water in Instant Pot under pressure for 10 minutes.
  2. Separately, saute Red Onions in Olive oil until caramelized, ~30 minutes.
  3. Mix
  4. Optional: serve with Yogurt

Pulao

recipes

Ingredients:

  • Mixed Veggies, frozen (12-16 oz.)
  • Basmati or Long Grain Rice (1.5 cups)
  • Onion, finely chopped (medium)
  • Bay Leaf (1)
  • Cinnamon stick (1 inch)
  • Cloves (2)
  • Garam Masala (.5 tsp.)
  • Turmeric (.25 tsp.)
  • Cumin (.25 tsp.)
  • Coriander (.5 tsp.)
  • Canola oil (2 tbsp.)
  • Ghee (1 tsp.)
  • Salt (1.5 tsp)
  • Water 2.5 cups)

Directions:

  1. Saute Bay leaf in Oil and Ghee in Instant Pot until it turns black.
  2. Add Cinnamon and Cloves and saute for 1 minute.
  3. Add Onion and saute until clear.
  4. Add remainder of spices and mix.
  5. Add Rice, Veggies, and Water.
  6. Pressure cook 4 minutes (longer with brown rice).

Risotto, Butternut Squash

recipes

Ingredients:

  • Butternut Squash, peeled and diced
  • Onion (medium)
  • Brown Rice (2 cups)
  • Butter (3 tbsp.)
  • Olive Oil (1 tbsp.)
  • Sage, dry (4 tsp.)
  • White Cooking Wine (.5 cups)
  • Vegetable stock (4 cups)
  • Black Pepper (.5 tsp.)
  • Parmesan Cheese (.5 cups)

Directions:

  1. In instant pot, saute Onion in Olive Oil and 2 tbsp. Butter until clear.
  2. Add Sage and continue cooking for 30 seconds.
  3. Add Butternut Squash and mix thoroughly for 2 minutes.
  4. Add Wine a cook until mostly cooked off.
  5. Add Rice and Vegetable Stock.
  6. Cook under pressure for 19 minutes.
  7. When pressure comes down, mix in Parmesan and 1 tbsp. Butter.