Vegan Instant Pot One-Pot Lentils and Rice
Some winter nights are so cold it’s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make. It’s hearty, filling, and uses staples from your pantry. Plus, there’s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it’s ready to eat. Not cold where you are? This is still a winner because it takes so little effort to make!
Servings 4 servings
- 1 tbsp 15 ml oil (or *dry sauté or add a little water/vegetable broth)
- 1/2 cup 80 g chopped onion
- 2 cloves garlic minced
PRESSURE COOKER INGREDIENTS
- 3 1/2 cups 820 ml water
- 1 1/2 cups 278 g brown rice
- 1 cup 192 g brown lentils
- 1 cup 160 g peeled and diced rutabaga (or turnip or potato)
- 2 " 5-cm sprig fresh rosemary
- 1 tbsp 2 g dried marjoram (or thyme)
- Salt and pepper to taste
For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
Calories: 484kcal | Carbohydrates: 91g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 911mg | Fiber: 10g | Sugar: 4g