Five Vegetables And 15 Grain Rice Pot Food

RICE WITH VEGGIES (INSTANT POT)

Steps:

• GET INSTANT POT READY: Spray bottom of the pot to avoid sticking and for easier clean up. Press SAUTE function. It's ready when it says "hot"
• PREPARE RICE: Place rice in strainer, rinse under running cold water until water is clear, 1-2 minutes. Drain.
• PREPARE VEGGIES: Chop/dice veggies into 1/2 inch/1.28 cm pieces. Don't make them too big or they won't get soft enough - unless you like a bit of crunch. If too small, they may disintegrate. I find 1/4-1/2 inch (0.64-1.28 cm) works well but no need to obsess!. You should have a total of about 4-5 cups/560-700 grams of chopped vegetables.
• SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.
• ADD LIQUID AND RICE. Stir. Note 3,
• PRESSURE COOK: Close lid and set valve to 'SEALING', then set on HIGH PRESSURE OR MANUAL button for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute natural pressure release. Then do a quick release for the remaining pressure by turning to valve to VENT.When button drops, carefully open lid, Stir in chopped parsley and other optional add-ins. Tip: for added richness, stir in a tablespoon of butter.
• OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over cooked rice.

FIVE VEGETABLES AND 15-GRAIN RICE POT

Steps:

• Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
• In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
• Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.