An Allergy Mom's Lifesaving Instant Pot Cookbook by Megan Lavin

Author:Megan Lavin [Lavin, Megan]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-03-18T00:00:00+00:00

Wild Rice, Cranberry & Sweet Potato Pilaf

Since we can’t do stuffing, I wanted a Thanksgiving-inspired side dish that was studded with textures and colors. The heartiness of wild rice paired with soft potato and the bursts of sweet tang from dried cranberries gives this multidimensional side dish two thumbs way, way up. If you can do nuts, feel free to swap in pecans or walnuts instead of sunflower seeds for the fun bite of crunch.

SERVES 4

2 cups (473 ml) water

4 tsp (8 g) chicken bouillon powder

1 cup (178 g) uncooked wild rice blend (unseasoned)

1 tbsp (15 ml) olive oil

½ tsp dried parsley

½ tsp dried oregano

½ tsp salt

¼ tsp dried thyme

¼ tsp dried rosemary

¾ cup (120 g) chopped red onion (about ½ onion)

1½ cups (165 g) diced sweet potato, bite-size pieces

⅓ cup (40 g) dried cranberries

⅓ cup (48 g) salted sunflower seeds

Place your water, bouillon, rice blend, olive oil, parsley, oregano, salt, thyme, rosemary and onion in your Instant Pot. Close the lid and move the valve to SEALING. Use the PRESSURE button to set your Instant Pot to high pressure. Hit MANUAL and use the plus and minus buttons to reach 28 minutes.

Once the timer is done, move the valve to venting to quickly release the pressure.

Open the lid and add the sweet potato. Close the lid again. Move the valve to SEALING and use the plus and minus buttons to reach 2 minutes.

Once the timer is done, move the valve to venting to quickly release the pressure.

Open the lid and stir in the dried cranberries and sunflower seeds before serving.

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