Prep Time: 10 minutes
Cooking Time: 40 minutes
30 oz kabocha squash, cubed
2 cups of brown rice
4 tablespoons vegan mayonnaise
4 medium onions, peeled and sliced
3 cups of water
2 tablespoons olive oil
½ teaspoon salt and pepper
1 teaspoon nutmeg
1 teaspoon chili powder
5 cloves minced garlic
How to Prepare:
In a bowl, combine the nutmeg, chili, salt, garlic and black pepper. Season the cubed squash with the spices mix.
Set the squash cubes aside to marinate for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Soak the brown rice in the warm water for around 10 minutes. Then add in the rice to your pot. In a skillet or wok, heat the oil and fry the onions for 10 minutes until clear and caramelized.
Combine the squash, brown rice and onions and add to the Instant Pot. Pour some water. Close the lid and cook on a HIGH pressure for 30 minutes. Release the pressure naturally over 10 minutes.
Portion the brown rice and squash into two bowls or mugs and dollop each bowl with the salt and pepper. Remember that this dish should be served warm. Serve the brown rice and the squash with the apple juice.
Nutrition (Per Serving) Calories: 149; Fat: 25g; Carbohydrates: 103g; Protein: 24g