Brown Rice & Vegetable Stew
and another so you can take a peek at all the yummy mushrooms and edamame underneath the kimchi and sesame!
This hearty, veggie loaded brown rice dish is a beautifully wholesome umami bundle that is deeply satisfying, especially on a cold night!
The pops of edamame and spinach are uplifting and the assortment of mushrooms add a variety of texture in addition to providing the deep, earthy flavour.
Makes 6 generous Serves
Cook Time - 20 mins
Equipment - Pressure Cooker/Insta-pot
Ingredients
1 cup Onion, chopped
6 tbsp bone broth concentrate (or stock powder)
3 L Water
2 drops Liquid Smoke
1 ½ cups Brown Rice
1 cup dried Black Fungus
1 cup dried White Fungus
1 cup dried Shitake Mushrooms
1 cup dried Golden Thread Mushrooms
2 packs/500g Frozen Spinach
400g Edamame, frozen
6 tbsp Kimchi
6 tsp Roast Sesame Seeds
Method
Chop onion and sauté in pressure cooker with a splash of water until golden
Add all dry ingredients, water, bone broth concentrate and liquid smoke to the pressure cooker (not kimchi, and sesame seeds)
Pressure Cook for 10 mins on the rice setting in an instapot
Stir in Frozen Spinach and Edamame (they will thaw from the heat)
Serve topped with Kimchi and Roast Sesame Seeds
Enjoy!
Tips
Tips - I like my electric pressure cooker because I can leave the house and let it do it’s thing!
Variations - try any mushrooms you desire, additional chilli, lotus root, taro, different varieties of frozen greens etc.
Serving suggestions - Top with chilli/sesame oil
Store refrigerate in airtight container for up to 4 days, freezes well
