Mushrooms, cauliflower, bell peppers and tomatoes in a wild rice blend
Course Main Course
Cuisine Italian
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Servings 4People
Calories 253kcal
Author Healing Tomato
Ingredients
2TbspExtra Virgin Olive Oil
1TbspGarlicShredded
1TbspGingerShredded
1cupOnionsJulienned
2cupmushroomsThinly sliced
1/2Bell PepperFinely chopped
2Plum TomatoesFinely chopped
1cupCauliflower Florets
2TbspOreganoDried
1TbspParsleyDried
1tspRosemaryDried, Optional
1TbspNutritional Yeast
2tspSaltAdjust to taste
1 2/3cupWild Rice BlendOne and 2/3 cup
4cupWater
2tspLime juicefreshly squeezed
1/4cupBasil PestoAdjust to taste
Instructions
Plug in the pressure cooker and set it to 5 minutes of cooking
In the inner container of the pressure cooker, add the oil
Add the ginger and garlic
Add onions and let them brown slightly
Add the mushrooms and them shrink to half their size (see notes)
Add the bell pepper, mushrooms and cauliflower
Add 2 cups of water
Add the spices, nutritional yeast and salt
Add the wild rice blend and the remaining water
Mix well and close the lid
Set the valve to "sealed"
Choose the rice option on the pressure cooker (13 minutes)
When its done, "release" the valve and let the steam out
Open it and add the basil pesto + lime juice
Mix well and serve immediately
Video
Notes
- I initially set the pressure cooker to 5 minutes to cook the mushrooms. However, it wasn't enough time, so, I added 5 more minutes to the pressure cooker. I like the mushrooms to get slightly crispy before I add the rice- The nutritional information provided is approximate. Please consult a dietitian for more detailed nutrition info