Lemon Asparagus Brown Rice Risotto in the Pressure Cooker!

Inspired by a Martha Stewart recipe I saw on Pinterest, I decided to make a whole-grain vegan version, in my trusty pressure cooker. The thing about making risotto with brown rice is, it just isn't as starchy as white arborio rice, so the result can be more soupy than creamy. To combat this, I added brown rice flour, to create a roux, and make the finished texture more like traditional risotto.

Pressure Cooker Lemon Asparagus Brown Rice Risotto (serves 4)

1/4 Cup Olive Oil

1 Shallot, chopped (a small onion also works)

1 1/2 Cups Short Grain Brown Rice

1 1/2 TB Brown Rice Flour (all-purpose flour also works in a pinch)

1 Cup White Wine (or broth)

4 Cups Vegetable Broth

1 Pound Asparagus, cut into 2" pieces

1 Cup Chickpeas, drained (canned or cooked)

1/4 Cup Nutritional Yeast (or Parmesan Cheese)

Juice of half a lemon

Zest of half a lemon

Salt & Pepper to taste

Heat olive oil in a 4 quart or larger pressure cooker over medium-high heat. 

Add shallot, and cook until soft. Add brown rice, and stir until each grain is fully coated in oil. 

Add brown rice flour, and mix thoroughly, to create a roux.

Add wine and stir, letting the alcohol cook off.

Add Broth, stir thoroughly, and lock lid in place.

Bring to high pressure, reduce heat, and cook at high pressure for 15-18 minutes.

Quick-release pressure and remove lid.

Stir thoroughly, and make sure to keep rice from sticking to the bottom of the pan.

Stir in asparagus and chickpeas.

Cook for 3-5 minutes more, until the rice is cooked, the sauce is thick and creamy, and the asparagus is cooked to your liking.

Remove from heat, stir in nutritional yeast (or parmesan cheese), lemon zest, lemon juice, salt and pepper.

Enjoy!

Maple Fig Granola

Here's a recipe for yummy fig granola, inspired by Mark Bittman's granola recipe. I served it this morning as a crunchy topping on steel-cut oatmeal and bananas.

Maple Fig Granola (makes about 5 cups)

3 Cups Old Fashioned Rolled Oats
1/2 Cup Unsweetened Shredded Coconut
1/3 Cup Cashews, Chopped
1/3 Cup Sunflower Seeds
1/3 Cup Flax Seeds
1/2 Tsp Ground Cinnamon
Pinch Sea Salt
1/4 Cup Pure Maple Syrup

4 dried figs, chopped

Preheat oven to 350 degrees.
Mix all ingredients (except figs) in a large bowl, until thoroughly mixed.
Spread mixture in a large baking pan with sides.
Bake 30-35 minutes, stirring occasionally.
Remove from oven and place pan on a cooling rack.
Mix in chopped dried figs.
Let cool, and then store in an airtight container (a mason jar is perfect) in the fridge.

Delicious as a topping for oatmeal, yogurt, or as breakfast cereal. Yum!