My friend Kathy Hester has a thing for pressure cookers and instant pots. If you ask her how many she has, she’ll pause, and say, “let me see…” while considering. I can’t say I loved my pressure cooker until I was introduced to Kathy.
Kathy loves and understands the pressure cooker the way my grandmother loves hers so I figured it was worth trying out.
I don’t usually take shortcuts in the kitchen. Since I could use more hours with my family, I decided to test out Kathy’s book as if I didn’t know how to cook. I followed several of her recipes without making any changes.
My daughter loves lentils, so I decided to share this one with you all today thinking your kids might like it too! Give it a shot and let us know what you think or how you personalized it.
Lentils & Rice From The Ultimate Vegan Cookbook For Your Instant Pot
1 tsp oil (can dry sauté)
1/2 cup chopped onion
2 cloves garlic, minced (I added 5)
Pressure Cooker Ingredients
3 1/2 cups water
1 1/2 cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga
2″ sprig dried marjoram (or thyme)
Salt and pepper to taste
For the sauté, use the sauté setting over normal, or medium heat, and heat oil or broth. Add the onion and sauté until transparent, 5 min. Next add garlic and sauté another minute.
For the pressure cooker, add 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.
This recipe was reprinted with permission of Page Street Publishing.