healthy side

This fool-proof, set it and forget it recipe will help you enjoy perfectly cooked white jasmine rice and vegetables with the tap of an Instant Pot button.

Instant Pot White Jasmine Rice and Vegetables

Onion, diced ((about 1 small onion))

1.5 tbsp Garlic, minced ((about 3 heads))

tbsp Olive Oil

rice

Small, Frozen Vegetables ((I used peas and corn))

Water

Put your rice in a mesh strainer and rinse under water for about 30 seconds, gently shaking and tossing to make sure all the rice has been rinsed.

Dice the onion and mince the garlic.

Add the olive oil, diced onion and minced garlic to your Instant Pot and hit the &quot;Sauté&quot; button.

Sauté for about 4 minutes, moving the ingredients around frequently so nothing sticks to the bottom of the pot.

Turn off the &quot;sauté&quot; function and add the rice, vegetables, and water or broth to the pot.

Put the lid on the pot and make sure the dial on the lid is turned to &quot;sealing&quot;.

Using the manual pressure button, set your Instant Pot to high pressure for 4 minutes. It will take your machine about 8 minutes to heat up after which you will see the 4 minutes of pressure cooking begin.

After the 4 minutes of pressure cooking is complete, allow your pot to naturally release steam (in other words, just let it sit- you don&#039;t need to do anything) for 10 minutes before you turn the dial to &quot;venting&quot; and release any remaining steam.

Keep in an air-tight container in the refrigerator for up to 5 days.

Check out this easy recipe for the perfect side dish--cheesy zucchini gratin from Delish.com.

Cheesy Scalloped Zucchini

tbsp. butter (plus more for buttering pan)

garlic,

tbsp. all-purpose flour

c. whole milk

c. shredded Gruyère, divided

c. Parmesan

Kosher salt

black pepper

nutmeg

zucchini,

thyme

parsley,

I made this tonight. It was wonderful. I changed it up a little and used gouda cheese instead. Was amazing.

We made this exactly how the recipe is and it was amazing!! I think this is an excellent substitute for potatoes and will make this again!

Just made this tonight and stuck to the directions exactly. It was a huge hit! I cooked it in a ceramic casserole and it turned out beautifully. I was concerned the zucchini would turn mushy, but it was the perfect amount of firmness and made such a great palate for the cheese. The only thing I think I might do differently when I make it next time is to turn up the second stove to broil temp and move it under there for the last five minutes to make the cheese more golden brown. But all said, everyone loved it! Thank you for sharing!

I had issues w/the directions... I melted (nearly) all my cheese in the white sauce then layered, the video kinda shows the cheese added separately during layering and sorta reads that way later in recipe... even reading it a few times it was still confusing (for me). Also the lack of cups of zuchinni leaves a lot in question. All that said I will attempt it again with the experience of making it once... it was good.
Anyone have comments as to how this might freeze as I often do w/recipes... just makes too much for two... unless one wants to eat it 4X... guess I will just try it!

https://streaming.hearstdigitalstudios.com/2dd1fc30-c750-4322-a471-9387001b31c9/video_rover_16x9_1080p_hd_1555018533_23386.mp4

A little lighter than your average gratin.

Cheesy Scalloped Zucchini = Best Side Dish EVER

Check out this easy recipe for balsamic-glazed carrots from Delish.com--they're the perfect veggie side!

Balsamic Glazed Carrots

carrots,

c. extra-virgin olive oil

kosher salt

c. balsamic vinegar

c. honey

Fresh carrots steamed, then tossed in a sweet honey maple glaze giving them amazing flavor!

Glazed Carrots

carrots (sliced)

water

butter

coconut sugar (or brown sugar)

honey

maple syrup

garlic (minced)

parsley (chopped)

salt

cinnamon

Wash, dry and slice your carrots into bite size pieces.

Heat a large skillet (with a lid) to high heat and bring to a boil.

Once the water is simmering, add in the carrots and reduce the heat to medium-low.  Cover and simmer for 8-10 minutes or until they are fork tender.  You’re only using a small amount of water so that the carrots steam, rather than boil.

When they are ready, all of the water should be gone, but if any remains, drain it off.  Pour the carrots into a bowl and set them aside.

Using the same skillet, add in the butter and once melted, add in the garlic.  Allow to sauté for 15 seconds, making sure not to brown it.  Then add in the coconut (or brown) sugar, maple syrup, honey and ground cinnamon.

Simmer on low for just a minute or so until the mixture has thickened, then pour the carrots back in.

Gently toss in the glaze until heated through.  Add in the parsley, then allow to cool slightly before serving.

My current side dish OBSESSION, these crispy, slightly spicy-sweet cauliflower florets are downright addicting! I truly feel like I'm enjoying fried food, but there's barely any oil for the entire recipe!

Air Fryer Buffalo Cauliflower

cauliflower

Hot Sauce (start with 2 if heat-sensitive)

avocado oil

yeast (more

sea salt

cornstarch or arrowroot starch

Set air fryer to 360 degrees F. Add all ingredients except cauliflower to a large mixing bowl. Whisk to combine thoroughly. Add cauliflower and toss to coat evenly.

Add half of your cauliflower to air fryer (no need to oil the basket). Cook for 12-14 minutes, shaking halfway, or until you reach desired consistency. Repeat with remaining cauliflower, except lower cook time to 9-10 minutes. Cauliflower will keep tightly sealed in the refrigerator up to 4 days. To reheat, add back to air fryer for 1-2 minutes, until warmed through and slightly crispy.

AIR FRYER:

Preheat oven to 415 degrees F. Line a baking sheet with nonstick parchment paper. Repeat directions for making sauce and tossing/coating cauliflower. Spread cauliflower evenly on baking sheet. Roast for 40 minutes, turning halfway through, or until cauliflower is tender with dark golden brown edges. Storage directions are the same as above. To reheat, add to a 400 degrees oven for 5 minutes, or until warmed through.

OVEN:

Top 5 healthy side recipes from across the web

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Top Tags

Instant Pot White Jasmine Rice and ...

Cheesy Scalloped Zucchini

Balsamic Glazed Carrots

Glazed Carrots

Air Fryer Buffalo Cauliflower

Top 5 healthy side recipes from across the web

The most viewed healthy side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot White Jasmine Rice and ...

Cheesy Scalloped Zucchini

Balsamic Glazed Carrots

Glazed Carrots

Air Fryer Buffalo Cauliflower

The most viewed healthy side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine