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Caribbean Rice
Adapted from a recipe in The Starch Solution by John McDougall and Mary McDougall, page 288.
A colorful combination of rice, beans, squash and chard with curry flavors.
240 ml1 cup brown Jasmine rice
120 ml1/2 cup wild rice
1-3/4 cups water
1 onion, chopped
2-3 cloves garlic, minced
1 can (4 ounces) chopped green chilis
710 ml3 cups peeled, chopped butternut squash
10 ml2 tsp. curry powder
5 ml1 tsp. ground coriander
2 ml1/2 tsp. ground cumin
1 ml1/4 tsp. chipotle powder
120 ml1/2 cup veggie broth (or more as needed)
470 ml2 cups cooked kidney beans or red beans
240 ml1 cup chopped Swiss chard
Put brown rice and wild rice in Instant Pot with 1-3/4 cups of water. Pressure cook for 28 minutes. Let pressure come down naturally. Fluff with a fork.
While rice is cooking, prep and cook the remaining ingredients.
Put 1/2 cup broth in a large saucepan or soup pot and add the onion, garlic, and chilis. Cook, stirring occasionally, until the onion softens, about 5 minutes.
Stir in the squash and spices and cook for 2 minutes. Bring to a boil, reduce heat, cover, and simmer until the squash is tender, about 10 minutes.
Stir in beans, chard, and as much cooked rice as desired, and cook until everything is heated through and the chard is tender, about 5 minutes.