Brown rice, kale and sweet potato pilaf (from cookbook)
2 tbsp(s), minced, peeled, divided
Uncooked sweet potato(es)
1 large, peeled, diced
Freshly grated nutmeg
½ tsp(s), (or 1/4 tsp ground nutmeg)
½ tsp(s), freshly ground
Fat-free reduced sodium chicken broth
4 cup(s), packed, chopped
2 tbsp(s), cut into small bits
2 tbsp(s), fresh, minced
Uncooked brown basmati rice
- Press Sauté on 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with nonstick spray. Add onion and 1 1/2 tablespoons ginger to pot. Cook, stirring, until onion is softened, about 4 minutes. Stir in rice and potato. Cook, stirring frequently, 1 minute. Stir in coriander, salt, nutmeg, and pepper and cook, stirring, until fragrant, about 20 seconds longer.
- Add broth to rice mixture. Place kale on top, pressing to form compact layer (do not stir). Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 33 minutes.
- When time is up, press Cancel to turn off pot. Allow pressure to fall naturally for 10 minutes. Move steam release valve to Venting position to quickly release any remaining pressure. Remove lid. Stir in butter, chives, and remaining 1/2 tablespoon ginger. Spoon pilaf into serving bowl. (If you like, leave pilaf in pot; lock lid, leaving pressure valve open to keep warm up to1 hour.)
- Serving size: 1 cup