veggie rice

Kinda handy. You get two sides in one with a tasty veggie rice made in your Instant Pot. The rice is loaded with vegetables and seasoned with a great blend of spices. Add a protein if you like and dinner is ready!

Instant Pot Veggie Rice

rice

olive oil

water or broth ((chicken

parsley

onion

carrot,

celery

pepper, any color, seeded, ribs removed

oz mushrooms, cleaned, stems removed ((1/2 pound))

tsp curry powder ((I

tsp smoked paprika ((can substitute regular paprika))

thyme

onion powder

garlic powder

tsp kosher salt ((use less if your liquid/broth contains salt))

tsp ground pepper

olive oil (Note 2 for shortcut.)

green onion

salt and pepper

lemon juice (optional)

PRESS SAUTE FUNCTION ON INSTANT POT. Ready when it says &quot;hot&quot;

PREPARE VEGGIES: Chop/dice veggies into 1/2 inch pieces. Don&#x27;t make them too big or they won&#x27;t get soft enough - unless you like a bit of crunch. If too small, they may disintegrate.  I find 1/4-1/2 inch works well but no need to obsess!. You should have a total of about 4-5 cups of chopped vegetables.

SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.

ADD LIQUID AND RICE. Stir. Note 3,

PRESSURE COOK: Close lid and set valve to &#x27;SEALING&#x27;, then set PRESSURE OR MANUAL button on High for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute pressure release. Then release the remaining pressure by turning to valve to VENT.Carefully open lid, Stir in chopped parsley. Tip: for added richness, stir in a tablespoon of butter.

OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over rice.

Parsnips have an earthy sweetness that works in a lot of different dishes and cuisines. Try them roasted, riced, mashed or noodle-d for fun ways to add more veggies to your diet.

The 4 Best Ways to Cook Parsnips

parsnips

tbsp. cooking fat of your choice,

fine sea salt

black pepper

black pepper (optional)

ghee

broth

tbsp. cooking fat

Heat the oven to 425 degrees.

Peel the parsnips and trim off both ends. Cut the thinner part into roughly 1-2" chunks. Cut the thicker parts into 1/2" slices, and then halve or quarter those slices if the parsnip is very thick.

Toss the parsnips on a large baking sheet with the cooking fat and salt. Spread out into one layer, making sure there's room between each piece so roast, not steam.&nbsp;

Roast for 35-45 minutes, depending on the thickness of your slices, tossing halfway through. Sprinkle on the black pepper, toss and pour into a serving bowl. Serve warm.

Roasted Parsnips

Peel the parsnips and trim off both ends.&nbsp;

To rice them, you have two options. You can chop them and pulse them in a food processor until they're the size of rice. Or you can leave them whole (peeled and trimmed) and grated using the large holes of box grater. I tend to hold the thinner end and start grating the thicker end first. The grater will make it look more like shredded parsnip than rice, but it still works well.

Add the riced parsnip to a large, microwave-safe bowl. Seal with plastic wrap, leaving a small hole somewhere around the rim of the bowl. Microwave for 2 minutes, toss the rice with a fork and taste. It should be soft but still with a bit of bite. If they're not, cover again and nuke in 1 minute increments until they're the consistency you like.

Using a fork (a spoon could mash them up), toss with the salt and, if using, the black pepper.

Parsnip Rice

Peel the parsnips and trim off both ends.

Slice the parsnips into thin, 1/4"-1/8" coins. Add them to a microwave-safe bowl and pour in about 1/4 cup water. Seal the bowl with plastic wrap, allowing for a small vent somewhere around the rim.

Microwave the parsnips for 10 minutes. Carefully remove and peel off the plastic wrap (it will be hot!). Drain the parsnips and add them back to the bowl.&nbsp;

Mash with a potato masher. Add the salt, pepper and 1 tablespoon ghee or butter and keep mashing until it's the consistency you like. If it's too thick, stir in a little water, broth or milk a tablespoon at a time until you like it. Serve warm with more ghee or butter on top.

Mashed Parsnips

Peel the parsnips and trim off the smaller end. Discard the peels.&nbsp;

Holding the parsnips by the larger end, continue peeling, rotating the parsnip after every peel. Keep peeling and rotating until you're almost down to the core. At some point the thinner end of the parsnip will probably become too thin to peel anymore. That's okay! Just keep peeling the thicker end until you naturally can't anymore.

Add the noodles to a microwave-safe bowl, pour in about 1/4 cup water and cover with plastic wrap, allowing for a small vent somewhere around the rim. Microwave in 2 minute increments until they're soft enough for your liking. Toss with the salt and pepper and serve.

Alternatively, you could eat the oil in a large skillet over medium heat. Once hot, add the noodles, salt and pepper and toss until coated in the oil. Cook, tossing occasionally, until the noodles have softened and begun to shrink. Some will brown and caramelize, which is good. Remove from the pan when it's the consistency you like.

Parsnip Noodles

Here's what you need: medium-sized sweet potatoes, cooking oil, white onion, large carrots, salt, pepper, vegetable broth, pea, eggs, low sodium soy sauce, green onion

Sweet Potato "Fried" Rice Recipe by Tasty

sweet potatoes,

½ white onion, diced

carrots,

salt

pepper

vegetable broth

½ cup pea, cooked

eggs, scrambled

soy sauce

green onion, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a food processor, pulse the sweet potato chunks until they reach your desired “rice” consistency.

In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.

Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.

Add peas, eggs, and soy sauce, and combine, allowing it to heat through.

https://vid.tasty.co/output/54054/mp4_640x640/1506622144

An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.

Top 4 veggie rice recipes from across the web

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

Top Tags

Instant Pot Veggie Rice

The 4 Best Ways to Cook Parsnips

Sweet Potato "Fried" Rice Recipe by...

Vegetable & Herb Rice

Top 4 veggie rice recipes from across the web

The most viewed veggie rice 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 Veggie Rice

The 4 Best Ways to Cook Parsnips

Sweet Potato "Fried" Rice Recipe by...

Vegetable & Herb Rice

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