Instant Pot: Edamame and Mushroom Brown Rice

So, we have a toddler. Cooking is hard. Updating this blog is even harder. But, I do like doing it, so even if I only get one or two posts in a year, so be it. So here goes.

We are looking to spice up some sides and try to find some things that are delicious for us to eat that our little will also eat. This recipe had all the right pieces.

When we go out to get sushi – little loves to eat edamame. However, when Mom makes this dish at home – she refuses. *shrug* But, she did eat the rice! So, I’ll take that as a win!

I was skeptical of this recipe at first due to the HUGE volume of liquid that you cook the rice in. We’ve had some trouble getting rice to be the perfect consistency in the Instant Pot but this recipe works with SHORT GRAIN brown rice. We tried it with long grain brown rice and I basically made mush and had to throw it away – we ended up ordering pizza that night I think. All rice is not created equal – so be aware.

Where you can get a bit creative is with the mushrooms. Ain’t nobody got time to clean and chop mushrooms, so the few times we’ve made this, we’ve used whatever pre-packaged mushrooms are available at my local crappy Giant Eagle. If I was making this for company – which I could cause its good! – I would actually get the shiitakes and make them look pretty with good knife skills.

This recipe is slightly adapted from Americas Test Kitchen “Multicooker Perfection” 2018.

IMG_20181212_173744

Ingredients

  • 1 1/2 cups short-grain brown rice; rinsed
  • 2 teaspoons grated fresh or freeze-dried ginger (we use the freeze dried stuff that comes in a jar from Penzey’s Spices – it’s the best and I don’t have to keep buying ginger bulbs that go bad in my refrigerator)
  • salt
  • 1 cup frozen edamame; thawed and warmed in the microwave (I get the ones in the steamer bag)
  • 1 tablespoon vegetable oil
  • 4 teaspoons rice vinegar; plus extra for seasoning
  • 4 ounces shiitake mushrooms; stemmed and sliced thin (or whatever you got, see above)
  • 1 tablespoon mirin; plus extra for seasoning
  • 4 scallions; white parts minced, green parts sliced thin on bias
  • 1 teaspoon toasted sesame oil

Preparation

1. Combine 12 cups water, rice, and 2 teaspoons salt in the Instant Pot

2.  Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes (you have to wait! don’t shorten/skip this step!!). Quick-release any remaining pressure, then carefully remove lid.

3. While you are waiting that 15 minutes – in a different skillet, add the mushrooms, scallion whites, ginger and 1/4 tsp salt and cook until mushrooms are softened – about 5-7 minutes. Also, warm up the edamame in the microwave.

4. One the rice is drained, you can add the mushroom mixture to the rice and fold in. Then add vinegar, mirin, sesame oil, and combine. Sprinkle the scallion greens on top so they look pretty.

5. You could transfer to a platter or different bowl, but we don’t have time or the patience to clean that many dishes, so we eat it right out of the Instant Pot pot.

Hope you enjoy this recipe as much as we do! What is your favorite way to cook rice in the IP? What ratios do you use? Post below and tell me!

Also, check out my IG: kitchengadgetjunkie

 

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