Instant Pot Brown Rice And Mushroom Risotto Vegan And Gluten Free Food
INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)
I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 3
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Season with salt and pepper. Stir and serve immediately.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g
INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)
This creamy, easy Instant Pot Wild Rice w/ Mushrooms can be made easily in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.
Provided by Christin McKamey
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
- Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
- Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
- Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.
Nutrition Facts : ServingSize 1 cup, Calories 382 kcal, Sugar 3.9 g, Sodium 340.3 mg, Fat 11.8 g, Carbohydrate 57 g, Protein 16.1 g
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From pinterest.com
MUSHROOM RISOTTO [IN THE RICE COOKER] [VEGAN/GLUTEN FREE ...
Feb 11, 2018 - I adore Risotto. Rich, creamy, risotto. But I am way too lazy to stir it for so long. Enter Rice Cooker. (And Instant Pot…new and updated recipe for the pressure cooker / instant pot below) While we were growing up my Dad was always the one who cooked most of …
From pinterest.com
From pinterest.com
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