Ingredients:
- 1/2 cup short grain rice
- 1 inch pieces ginger, sliced
- 1 teaspoon sautéed garlic
- 3 dried shiitake mushrooms, soaked in hot water, chopped
- 2 cups water
- 2 1/2 cups vegetable broth
- 1/2 small head bok choy, chopped
- 1 medium carrot, finely chopped
- 2 tablespoons scallions
- Salt to taste
- 2 tablespoons cashews or pumpkin seeds, toasted
- 1 green onion, sliced
Method:
- Place rice at the bottom of instant pot.
- Add mushrooms, stock, water, ginger, carrot, and salt to the pot.
- Stir and close the lid. Set Slow cook option and set the timer for 1 1/2 hours. When done, let the steam release naturally.
- Add bok choy and simmer for 10 minutes.
- Top with garlic and scallions and serve.