Just one cup of brown rice will provide you with 88.0% of the daily value for manganese, which helps to promote a healthy nervous system. The antioxidants contained in whole grains destroy free radicals 50 times more than vitamin C and E alone, protecting your body from free radicals that cause aging, cancer and other illnesses.
This recipe is infused with cardamom and cumin seeds, giving an exotic flair to this simple dish. Feel free to substitute chicken with shrimp, beef or pork, or omit the meat to keep it vegetarian.
So, eat healthy and add some brown rice to your diet, but don’t forget to spice it up!
Brown Rice with Vegetables and Cumin
400g Brown rice
500ml cold water
400 grams of Chicken (Substitute with Pork, Beef, Shrimp or omit for Vegetarian)
2 sticks cinnamon
5-6 pods cardamom
1 tbsp cumin seeds
1 medium onion diced
1 tbsp garlic
1 tsp green chili (optional)
1 cup frozen veggies
1 medium tomato diced
1 ½ tsp salt
Turn instant pot on to sauté function, keeping lid off
Heat oil in instant pot
Add cinnamon and cardamom, then sauté for a few minutes
Add diced onion, tomato and chicken, then sauté for 5 minutes, until onion is softened
Add cumin seeds, garlic and green chili and sauté for another 1-2 minutes
Add water, then rice over sautéed ingredients
Add frozen veggies and salt/pepper to taste
Add cold water, then rice
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure cook rice at High Pressure for 15 minutes
Natural Release for 5 minutes, then Quick Release (turn Venting Knob to Venting position).
Open the lid carefully.
Serve: Fluff brown rice with a rice paddle or fork.
*Pro Tip: If the rice is a bit wet, let it rest a bit for the moisture to escape before serving.
Garnish and serve with some or all of the following.