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!
Author Kathy Hester
1tbsp15 ml oil (or *dry sauté or add a little water/vegetable broth)
1/2cup80 g chopped onion
PRESSURE COOKER INGREDIENTS
3 1/2cups820 ml water
1 1/2cups278 g brown rice
1cup192 g brown lentils
1cup160 g peeled and diced rutabaga (or turnip or potato)
2"5-cm sprig fresh rosemary
1tbsp2 g dried marjoram (or thyme)
Salt and pepperto 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.