Veggie Foodie

Ingredients:

• 2 tbsp oil
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1/2 cup raw peanuts (optional)
• 2 tbsp raisins (optional)
• 1/2 onion, chopped
• 2 carrots, chopped
• 1 potato, peeled and chopped
• 1 cup chopped French / green beans
• 1 big or 2 small tomatoes, large chopped
• 1/2 cup chopped baby spinach leaves
• 1 cup little millet or any millet mix (we used Ancient Grains by ’24 mantra’ that is a mix of Foxtail millet, Little millet, Barnyard millet and Kodo millet)
• 1/2 cup moong dal
• 1 1/2 tsp salt or to taste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 2 tbsp chopped coriander leaves
• 3.5 cups water

Method:

1. Wash millets a couple times till the water is no longer very cloudy
2. Then soak them in 2 cups of water for an hour (and use the same water for cooking)
3. Similarly, wash moong daal a couple times till the water is no longer very cloudy and keep it aside
4. Put Instant Pot on sauté mode
5. Add oil / ghee and when hot, add cumin seeds
6. When cumin seeds start crackling, add grated ginger and sauté for 5-10 seconds
7. Add raw peanuts and raisins and sauté for a minute
8. Add chopped onion, potato, beans, carrots and sauté for a couple of minutes
9. Add chopped tomatoes, spinach and sauté for a couple of minutes
10. Add salt, coriander powder, chili powder, turmeric powder, garam masala and kasoori methi and mix well
11. Add millets along with its water, moong dal, additional 1.2 cups of water and mix well
12. Put the lid and switch the Instant Pot to a mode that would cook for 15 minutes on high heat under pressure
13. After the cooking cycle is complete, let it cool till the lid can easily open without any force
14. Stir in ghee and chopped coriander leaves and serve hot with yogurt on the side

Serves: 4

Inspiration source:

Ingredients:

• 1 cup long grain rice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 bay leaves
• 1 onion, chopped finely
• 1/2 medium carrot, halved and sliced
• 1 cup green beans, cut into 1-inch length pieces
• 1 zucchini, halved and sliced
• 1/2 red pepper, cut into 1 inch length slices
• 1 large tomato, diced
• 1 cup spinach, chopped (fresh or frozen spinach)
• 2 cups tofu, diced
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon saffron
• 1 teaspoon whole cumin
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 cups vegetable broth

Method:

1. Use a big pan with a tight fitting lid instead of a pot for this recipe. Rinse rice with water and drain
2. In a pan, heat 1 tablespoon of olive oil on medium heat and toss in a clove of crushed garlic. Add rice into the pan and sauté until the rice become dry and grains are slightly translucent. This will take about 10 minutes. Pour the toasted rice in a bowl and keep aside
3. Using the same pan, add 1 tablespoon of olive oil and sauté the onions, garlic, bay leaf, and carrot for 2 minutes. Add the zucchini, peppers, tofu, and green beans and sauté for another 2 minutes
4. Add rice into the vegetable mixture, as well as all the spices. Stir until all is well combined. Add diced tomatoes and pour in the vegetable broth. Let the pan come to a slight simmer (about 7-8 minutes) and cover it with the lid. Let it cook under medium heat for 10 minutes
5. Open lid quickly, toss in your spinach, cover the lid again and then turn off the heat
6. Let the pan sit for another 15-20 minutes. Don’t not open the lid. This ensures that all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot

Serves: 4

Remarks:

This recipe has been adapted by adding tofu. The tofu is frozen and then thawed to give a unique texture

You may substitute tofu with 1/2 cup chopped almonds. Vegetable broth gives a unique flavor to this recipe; do not substitute it with water

Risotto

Ingredients:

• 1 tbsp butter
• 1 1/2 cups diced butternut squash (1/4-inch)
• 1 cup chopped onions
• 2 cups cooked brown rice
• 1 cup 1 inch-long pieces of asparagus
• 2 small cubes of vegetable bouillon
• 1 tsp dried thyme
• 1/4 cup shredded Parmesan cheese

Method:

1. Melt butter in a skillet on medium – high heat
2. Stir in squash and onions and add vegetable bouillons and cook for 5 minutes
3. Stir in asparagus pieces and thyme and cook for additional 2-3 minutes
4. Add rice and stir on medium heat for a minute, making sure it doesn’t stick to the bottom of the skillet
5. Turn the heat off, stir in Parmesan cheese
6. Serve immediately

Serves: 4

Inspiration source:

Riley’s “Something Extra” – Apr, May, June 2012 issue

Ingredients:

• 2 tablespoons (or a bit more) canola, safflower, or olive oil
• 6 or 8 green onions (scallions) chopped finely
• 1/4 cup finely chopped bell pepper or 1 jalapeno pepper minced after removing seeds and veins
• 1 cup green beans, rinsed, trimmed, and cut into 1/4 pieces
• 1 cup carrots, rinsed and cut into sugar cube-size small pieces
• 2 1/4 cups boiling water with 1 teaspoon salt (or to taste)
• 3 whole cardamom pods
• 1 stick of cinnamon broken into small bits
• 3 whole cloves
• 2/3 cup white basmati rice, rinsed and thoroughly drained
• 2/3 cup quinoa or millet, rinsed and thoroughly drained
• Juice of fresh lemon or lime
• Fresh chopped cilantro for garnish

Method:

1. Prepare the vegetables as described
2. Heat the oil_ in a saucepan over medium heat and stir-fry the scallions and peppers for five minutes
3. Add the green beans and carrots and sauté for about three minutes
4. Remove the vegetables from the pot, transfer them to a bowl, and set them aside
5. In another saucepan, bring water and salt to a boil. Turn the heat down, and keep it simmering while preparing for the next step
6. In the same oily pot used for the vegetables, stir-fry the rice and quinoa for five minutes over low heat, adding just a little oil to moisten them
7. Add all the spices and vegetables and continue to stir-fry for two more minutes
8. Pour in the simmering salted water and stir to mix._ Raise the heat to medium and bring the mixture to a boil. Cover, reduce the heat and cook for 10 minutes. Uncover, and check the grains to see if they are done by pressing one or two between your fingers
9. Cover the pot again, remove it from the heat, and keep covered for five minutes. Sprinkle with lemon or lime juice and garnish with cilantro before serving

Serves: 4

Remarks:

If you cannot find quinoa in your area, substitute it with millet. Basmati rice and quinoa cook quickly and perfectly with the small pieces of beans and carrots.