Peppers Stuffed with Wild Rice (Vegan)

Now, these peppers were initially going to be stuffed with hulled barley. Unfortunately, I left the pressure cooker at too high heat, and I was greeted with the smell of freshly scorched barley, and a pan that required 8 hours of soaking to clean.

So, I decided it was better for everyone if I left the grain cooking to my rice cooker, and started again, this time with brown and wild rice. I was pretty pleased with the results! This also a great recipe for whatever leftover rice you may happen to have on hand. Just make sure it totals 4 cups, or so.

Peppers Stuffed with Wild Rice
Serves 4

4 Large Bell Peppers
1/2 large red onion, chopped
2 cloves garlic, minced
2 TB olive oil
1 1/3 cups cooked wild rice
2 2/3 cups cooked short grain brown rice
1 cup cooked or canned, drained chickpeas.
1/4 cup sunflower seeds
Handful fresh parsley, chopped
2 TB balsamic vinegar
Salt
Black Pepper

Preheat oven to 350 degrees.

Slice the tops off the peppers. Put the tops aside, and remove the seeds and stuff from the inside of the peppers. Rinse out the peppers, and set aside.

Chop up the pepper tops, onion, and garlic. Heat the olive oil in a skillet over medium heat, and saute the onion, garlic, and peppers, just until the onions are soft. Remove from heat.

In a big bowl. mix up the rices, sauteed vegetables, chick peas, parsley, sunflower seeds, and vinegar. Season to taste with freshly ground black pepper and salt.

Stuffing, all mixed up!

Put 1/2" of water at the bottom of an 8" square baking dish (I used my brownie dish).

Fill the peppers to overflowing with the stuffing, and shape the excess into a mound on top.

Stuffed and ready for the oven

Place peppers in the baking dish, and bake, uncovered for 30-40 minutes, 'till the top looks a little crispy, and they're hot all the way through. (Obviously, if you're using leftover refrigerated rice, it'll take longer)

Serve!

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!