Spanish Rice for Instapot

This is a delicious, simple Spanish rice recipe that's one-post with the Instapot.

Spanish Rice for Instapot 

adapted from the almond eater

Ingredients:

1.5 cups rice (long preferred, but short works here)

2 cup broth (chicken or veg)

1.25 cups tomato sauce (really any smooth sauce will work here)

2 cloves garlic, minced

2 Tbs butter

2 Tbs oil

1 tsp chili powder 

1/2 tsp cumin

1/2 tsp salt (more or less depending on how salty the broth you use is)

3 Tbs cilantro, chopped fine (optional)

Instructions:

1. Set Instapot to saute mode for 5 minutes (it will take a couple minutes to heat up) and add the butter. Once the butter has melted, add the oil, rice, and garlic. Saute until the timer clicks off, stirring frequently.

2. Add broth, tomato sauce, and dried spices to the pot. Stir together, place lid with the valve on seal, and cook on rice mode (disable keep warm).

3. Once rice mode has completed, and the seal has dropped - open lid, fluff rice, and let stand for 5 minutes.

4. Serve & enjoy!

Moroccan Carrot Salad

 

This is a delightful take on a carrot salad, no mayo involved. Flavorful, bright, and good enough for a main! Maybe throw on a piece of grilled chicken.

Moroccan Carrot Salad

from Aunt Janet

Ingredients:

1 lb. carrots, scrubbed and shredded (about 3 cups)

3/4 c. golden raisins

3/4 c. peanuts

1/4 c. chopped cilantro (1 bunch)

2 green onions, thinly sliced (whole stalks)

1/4 c. extra virgin olive oil

2 Tbs. harissa (dry or wet)

1 tsp. cumin

1 Tbs. honey

1 lime, juice and zest

2 cloves fresh garlic, minced 

2 tsp. ginger, finely grated 

1/2 tsp. salt

1/2 tsp. ground pepper

Instructions:

1. In a large bowl, mix together the carrots, raisins, peanuts, cilantro, and green onions. Set aside.

2. In a small bowl, whisk together olive oil, harissa, cumin, honey, garlic, ginger, salt and pepper. Combine with carrot mixture. Add additional salt and pepper to taste as needed.