Author: Sharon

Ingredients
2 cups long grain brown rice
½ yellow onion diced
4 cloves garlic minced or pressed
2 ½ cups vegetable broth
2 teaspoons cumin
1 teaspoon chili powder
14 ounces crushed tomatoes

Instructions
* Rinse the rice until the rinse water runs clear. Drain thoroughly and set aside.

* Press the Sauté button on the Instant Pot.

* Add the diced onions, and sauté until the onions are soft.

* Add a small amount of water if the onions begin to stick.

* Add the garlic and sauté for one to two minutes, until the garlic is fragrant.

* Add the rice and continue to sauté for two more minutes, to toast the rice.

* Pour in the vegetable broth, making sure to completely deglaze the bottom of the pot.

* Stir in the spices.

* Add the crushed tomatoes, but do not stir.

* Push stop on the Instant Pot.

* Place the lid on the pot, push Manual, and set the time at 22 minutes.

* When the time has elapsed, unplug the Instant Pot and allow the pressure to release naturally.

* Open the pot, and allow the rice to sit for 10 minutes. Then stir so the tomatoes are mixed into the rice.

*Serve warm.

Nutrition
Calories: 116kcal | Carbohydrates: 23.8g | Protein: 3g | Fat: 1.4g | Sodium: 321.2mg | Fiber: 2.1g | Sugar: 3.1g | Vitamin A: 367.45IU | Vitamin C: 6.21mg | Calcium: 22.88mg | Iron: 1.64mg

https://aplantifulpath.com/instant-pot-mexican-brown-rice/

This recipe is made in a Wonderbag (they are sold online). My Aunt Bri gifted me one years ago & I love it! If you’re in a rush you can cook it on the stovetop.

INGREDIENTS

1 red onion, peeled & diced

1 stick celery, trimmed & diced

1 large carrot, peeled & diced

2 tsp ground cumin (I used 2 tsp Ethiopian seasoning)

2 tsp ground coriander (I used 2 more tsp Ethiopian seasoning)

1 litre vegetable stock

100g dried apricots, diced

400g tin chopped tomatoes

2 Tbsp tomato puree (I used sun-dried tomatoes)

400g tin chickpeas, rinsed & drained

50g couscous

DIRECTIONS

Warm a tablespoon of water in a casserole dish over a high heat. Add the onion, celery and carrot to the pan and cook for 5 minutes until just golden. Add the cumin and coriander and cook for a further minute until fragrant.

Add all the remaining ingredients, other than the couscous to the pan. Bring to the boil, then cover and reduce the heat and simmer for 15 minutes.

Place the pot into your Wonderbag and seal it for 2 to 3 hours. Unseal the Wonderbag and remove the lid from the pot. Scatter over the couscous and quickly cover with the lid again. Leave to stand for a further 10 minutes to steam the couscous. Mix together, season to taste, then ladle into bowls and serve with crusty bread.

Tip: for a hearty vegetable tagine to serve 4, simply cut the vegetables into larger pieces, use 600ml stock and 75g couscous. Easy!

Prep Time: 10 mins | STOVE TOP Time: 20 mins | WONDERBAG TIME: 2-3 hrs

https://www.wonderbagworld.com/post/moroccan-chickpea-vegetable-soup