+GF +SF
This is so easy to throw together. You’re going to find yourself making it every week for the next few months. There are many spices involved, but you can use your favorite Cajun spice blend in place of those to make it easier. —KH
SERVES 6
SAUTÉ
1 tbsp (15 ml) olive oil (or water sauté to make this oil-free)
½ cup (76 g) minced onion
½ cup (85 g) minced bell pepper (any color)
1 tsp minced garlic
INSTANT POT
6 cups (1.4 L) water
2 cups (420 g) long-grain brown rice
1½ cups (300 g) dried black-eyed peas
1 cup (180 g) peeled and diced sweet potato
2 tsp (4 g) smoked paprika
1 tsp dried marjoram (or use oregano)
1 tsp dried thyme
½ tsp dried cayenne pepper
¼ tsp ground allspice
Pinch of ground cloves
¼ tsp liquid smoke
SERVING
2 cups (80 g) minced kale, collards or spinach
1 (14½-oz [410-g]) can crushed tomatoes (can substitute diced tomatoes if that’s all you have on hand)
2 tbsp (10 g) nutritional yeast
Salt, to taste (optional)
Hot sauce, for serving
FOR THE SAUTE
Use the sauté setting over normal or medium heat, and heat the oil, if using. Sauté the onion until transparent. Then add the bell pepper and garlic. Sauté a minute more.
FOR THE INSTANT POT
To the Instant Pot, add the water, rice, peas, potato, paprika, marjoram, thyme, cayenne, allspice, cloves and liquid smoke. Put the lid on and make sure that the vent is sealed. Cook on the manual setting at high pressure, and set for 24 minutes.
FOR SERVING
Let the pressure release naturally. Mix in the sautéed vegetables, greens, tomatoes and nutritional yeast. Add salt to taste, and serve with hot sauce.
*SEE PHOTO INSERT