Brown Rice & Lentil Stew (Pressure Cooked)
Submitted by ggma
Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
60 minThe pressure cooker turns what would normally be a slow Sunday simmer into a weeknight reality.
Brown rice and lentils cook together under pressure with sauteed onions, garlic, celery, sliced mushrooms, and a savory broth seasoned with oregano, bay leaves, and a spoonful of mustard that adds a subtle tang.
Twenty minutes under high pressure and you’ve got a thick, spoonable stew that’s loaded with fiber and plant protein.
Stir in tomato sauce and a generous cup of fresh parsley at the end for brightness and color.
Kitchen Tips
- Short-grain brown rice gives the stew a creamier texture than long-grain. It releases more starch as it cooks.
- Let the pressure drop naturally for 10 minutes before quick-releasing. This gives the rice and lentils time to finish absorbing liquid and prevents sputtering.
- If the stew seems too thick after opening, stir in a splash of boiling water. Too thin? Simmer uncovered for a few minutes.
- This reheats and freezes well, making it ideal for meal prep.
Ingredients
Directions
Heat the oil in the cooker.
Sauté the garlic and onions until the onions are lightly browned, about 4 to 5 minutes.
Stir in the celery, brown rice, and lentils, and sauté for another minute.
Add the mushrooms, stock, bay leaves, oregano, and mustard, and bring to the boil.
Lock the lid in place oand over high heat bring to high pressure.
Adjust the heat to maintain high pressure, and cook for 20 minutes.
Let the pressure drop naturally for 10 minutes.
Quick release any remaining pressure.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaves and stir in the salt, tomato sauce, and parsley.
If the rice or lentils are not quite done, cover, and simmer over low heat until desir ed consistency, stirring in a bit of boiling water if the mxiture seems dry.
Adjust seasonings and serve.
Comments
there are no lentils called for in the ingredients list!
Thank you, BrisVegas! :) I thought it was just me!! I'd love to make this recipe if it actually included lentils. Seeing as you commented over a year ago, the creator of the recipe isn't checking the site to see how his or her recipe is faring with viewers. Argh!!
Thanks for both of the comments. It should be 1 1/2 cups of lentils. Happy Cooking :)