Lentils and brown rice with tumeric yogurt
1 medium, chopped
3 clove(s), medium, chopped
Uncooked long grain brown rice
¾ cup(s), brown variety
Crushed red pepper flakes
Fresh baby spinach
4 cup(s), packed (5-ounces)
Plain fat free Greek yogurt
⅛ tsp(s), (pinch)
⅛ cup(s), coarsely chopped
½ item(s), with peel, cut into 4 wedges, for serving
- Press Sauté on 6-quart Instant Pot® and set cooking time for 10 minutes. Heat pot for 3 minutes. Add oil, onion, and garlic and cook, stirring, until softened, about 3 minutes. Stir in cumin, coriander, allspice, and cinnamon. Add water, rice, lentils, salt, and pepper flakes. Scrape up any browned bits from bottom of pot. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
- Press Pressure Cook and select High Pressure; set cooking time for 20 minutes. When time is up, press Cancel to turn off pot. Move steam-release valve to Venting position to release remaining pressure. Remove lid. Stir in spinach. Let stand until spinach is wilted, 3–5 minutes.
- Meanwhile, stir together yogurt, turmeric, lemon zest, and sugar in small bowl. Serve lentil mixture with yogurt, cashews, and lemon wedges.
- Serving size: about 2 cups lentils and rice, 2 tablespoons yogurt, and 1 tablespoon cashews