Wild Rice Soup Recipe

Cook Wild Rice

1 cup wild rice

water

Allow rice and water to boil, reduce the head and cook wild rice for 45 minutes in stove top and filter.

Yields: 6 cups cooked

Cook Beans

1 cup great northern white beans (try with 365 as well as Goya), overnight soaked and washed

water

1 tsp salt

Allow beans, water and salt to boil, reduce the heat, cook the beans for 45 minutes in stove top and filter.

Note: If you could not find dry beans, get 1 can of northern  beans

Cream

1/2 cup cashews, soaked

Soup

1 tbsp olive oil

1 and 1/2 cup red onion, chopped (1 onion)

Press saute in Instant pot, add oil, once hot, add onion, saute for 4 minutes.

1 tbsp garlic, grated

Add garlic, saute for a minute

1 cup celery, chopped (2 sticks)

2 cups carrot, chopped (4 carrots)

Add celery, carrot and saute for 5 minutes.

8 ounces mushrooms (3 cups chopped)

Add mushroom, sauté for 5 minutes

1 tsp dried thyme

1 tsp dried oregano

1 tsp red chili flakes

1/2 tsp ground black pepper

1 and 3/4  tsp salt

Add all the spices, stir for 2 minutes.

cooked wild rice

cooked beans

4 cups water 

Add all the above, seal and cook in high pressure for 15 minutes. Allow the pressure to release naturally. 

1 tsp dried sage

soaked cashews, drained

Carefully remove 2 cups of soup, along with veggies, rice, beans and liquid. Add this to the blender, along with drained cashews and sage, blend until creamy. Then pour it back to the soup.

Taste Note: Tastes good

Source: acouplecooks

Curry Fried Rice

Cook Beans

1 cup beans, overnight soaked

1 tsp salt

water

Allow water, salt and beans to boil, reduce the heat and allow to cook for 45 minutes, drain.

Cook Rice

1 cup rice, soaked

2 cups water

Cook rice in instant pot. Allow to cool completely for few hours.

1 tbsp coconut oil

1/2 onion. chopped

2 serrano pepper, finely chopped

1/4 tsp salt

Heat oil in a pan, add oil, when its hot, sauté onion, Serrano, salt for 5 minutes.

1 tbsp garlic, grated

2 tsp ginger, grated

Add ginger and garlic and sauté for a minute.

1 and 1/4 green bell pepper. chopped (1 green bell pepper)

1 cup red bell pepper, chopped (1 red bell pepper)

2/3 cup green zucchini, chopped into triangles (1 small green zucchini)

2/3 cup yellow zucchini, chopped into triangles (1 yellow zucchini)

1 cup carrot, chopped into triangles

1/2 cup green peas

1/2 tsp salt

Add veggies, salt, sauté and cook for 2 minutes. Mix, cover and cook for 8 minutes.

1 tbsp curry powder

3/4 tsp salt

Add curry powder, salt, mix well.

Note: To make red curry or green curry rice, instead of curry powder, add 2 tbsp curry paste here and cook for a minute. Also add cooked beans (or if you can eat tofu, add here).

cooked rice

1 tbsp lime or lemon juice

Add cooked rice, lime or lemon juice, mix well. Cover and cook for 2 minutes in medium flame. Let it sit covered for 5 minutes for the flavors to develop.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: veganricha

Instant Pot Chickpea Spinach Curry (Chana Saag)

1 cup dried chickpeas, overnight soaked and drained

1 tsp salt

water

Allow water, salt and beans to boil, reduce the heat and allow beans to cook for 45 minutes and filter.

1 tbsp coconut oil

1 cup onion, chopped

Press sauté in instant pot, when its hot, add oil, add onion, seranno, sauté for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 tsp ground cumin

1/2 tsp turmeric powdr

1 tsp kashmiri red chili powder

1 tsp salt

1 tomato, chopped

Add tomatoes, spices, mix well and sauté until tomatoes softens. 

cooked chickpeas, drained

1/3 cup water

Add chickpeas, water, pressure cook in high for 5 minutes.

5 ounces spinach, chopped

1/2 tsp garam masala powder

1 tbsp lemon juice or 1/2 tsp dry mango powder (aamchoor powder)

Open the instant pot, press sauté, add garam masala, lemon juice or dry mango powder and spinach, mix and cook for 3 minutes.

Taste Note: Tastes AWESOME

Source: ministryofcurry

Cumin Rice

1 cup rice, rinsed

1 tsp salt

1 tsp cumin seeds

1 bay leaf

2 cups water

Cook rice with all the above.

Instant Pot Jackfruit Curry

1 cup rice, soaked and rinsed

2 cans of jackfruit, drained, rinsed and shredded

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Press sauté on instant pot, once hot, add oil, add mustard seeds, once it stats to splutter, add cumin seeds.

1 yellow onion, chopped

6 garlic cloves, grated

2" piece of ginger, grated

1 serrano pepper, chopped

Add onion, sauté for 5 minutes.

Add ginger, garlic, Serrano, saute for a minute.

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens.

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp garam masala

1 tsp coriander powder

2 tsp red chili powder

2 tsp salt

Add spices, sauté for a minute.

24 ounces sweet potatoes, peeled and chopped

1 cup rice

2 cans jackfruits, chopped

4 cups coconut milk + water (1 can coconut milk + rest water)

Add sweet potatoes, jackfruit, stir to combine.

Add coconut milk, water and mix well.

Pressure cook in high for 12 minutes.

8 ounce can NO SALT tomato sauce - 1 can (Instead use 2 tomatoes)

5 ounces baby kale or baby spinach

Once pressure is released, open the pan, add tomato sauce, baby kale or spinach, stir to combine. Select Saute, bring the curry to boil, let it boil for 3 minutes. 

1 tbsp lemon juice

1/2 cup cilantro leaves, chopped

Stir in lemon juice and cilantro.

Taste Note: Tastes AWESOME

Source: rainbowplantlife