Prep Time: 10 minute
Cook Time: 30 minutes
20 oz squash, peeled and cubed
1 cup of black rice
4 garlic cloves, minced
2 tablespoons ghee, melted
salt and pepper to taste
1 cup of water
How to Prepare:
Heat the water and boil the rice for 30 minutes.
Place a steamer basket into your Instant Pot (bottom part) and add some water.
Place the squash inside and close the lid. Cook on a HIGH pressure for 20 minutes.
Quick-release the pressure.
Transfer the squash from the steamer basket to the pot.
Add the salt, pepper and ghee and mix well.
Close the lid and cook the squash on Air Crisp mode for 10 minutes. Portion the squash into two bowls or mugs and dollop each bowl with the garlic and rice. Remember that this dish should be served warm.
Nutrition (Per Serving):
Calories: 152; Fat: 34g; Carbohydrates: 122g; Protein: 33g