Instant Pot Brown Rice, Quinoa and Roasted Pumpkin (or Butternut Squash)

Instant Pot Brown Rice, Quinoa and Roasted Pumpkin (or Butternut Squash)

Hello everyone and welcome back to Great Chow TV!

This time I wanted to show a delicious and super healthy dish for the fall time. Using a Butternut Squash this can be an all year round dish as well.

Instant Pot Rice – Pressure Cooked Brown Rice, Quinoa and Roasted Pumpkin (or Butternut Squash) is fantastic way to use your Instant Pot Pressure Cooker (IP-DUO60). Delicious tender Brown Rice and Quinoa matched with Roasted Pumpkin  is a terrific side dish paired with pork or chicken or as vegetarian dish. As an alternative to pumpkin in the off season, you can also use a butternut squash all year round!  Pumpkin is part of the squash family, so it works perfectly. Quinoa is a super food; a whole complete protein which contains essential amino acids! Even if you do not use Pumpkin or Butternut squash, the mix of brown rice and quinoa is excellent and super healthy.  I hope you give this recipe a try!

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Recipe and Directions

Recipe:

• 1 Sugar/Pie Pumpkin (this is the smaller pumpkin) or a small to medium Butternut Squash
• 1/4 cup Brown Sugar
• 1 cup Brown Rice
• 1 cup Quinoa
• 3 cups filtered water
• pinch of kosher salt
• Olive oil or canola oil for drizzling
• Sweet Dates (Can be found in your grocery store by dried fruits) (Alternative: dried cranberries work nice too!)
• fresh parsley

Directions:

1. The Pumpkin – Wash thoroughly. With a carving knife remove the stem, cut in half, remove seeds and debris until clean. Alternative: Butternut Squash – Pressure Cook for 8-10 min and bake for 20-25 until tender. Remove from oven, cut away skin, cut flesh up into slices or cubes. Sprinkle with brown sugar and dash of cinnamon (adding dried cranberries are nice too!). 
2. Fill Instant Pot Pressure Cooker with filtered water to the 2 cup mark on the inner pot and insert steam rack or trivet. Add the 2 pumpkin halves. Attach the Pressure Cooker lid, and move the pressure release valve into the seal position. Set the Pressure cooker to manual and set time to 3 minutes.
3. On a baking sheet or oven pan lined with tin foil , lightly drizzle with olive oil. After the 3 minutes are up, quick release. When pressure is fully released; open the lid, with a spatula and tongs carefully remove the pumpkin halves (with the pumpkin skin too) to the baking sheet or pan.
4. Lightly drizzle pumpkin with olive oil, the generously sprinkle brown sugar on the pumpkin. (This will make a crispy brown sugar coating during roasting)
5. Place the pumpkin in a pre-heated @ 350 degrees oven for 20-25 minutes. remove when time is up.
6. While the pumpkin is roasting, clean Instant Pot’s inner pot.
7. Brown Rice and Quinoa – In the cleaned pot;  add brown rice and quinoa along with water and pinch of salt. 
8. Make fine slices (Julienne slices) of the Dates (and /or dried Cranberries).
9. Attach the lid, set the pressure release in the seal position, manually set the time for between 12-14 min. When time is up, Quick Release. Remove lid when pressure is fully released and give the Rice and Quinoa a big mix.
10. Remove Pumpkin Skin and make slices of the roasted pumpkin.
11. Plate the Brown Rice and Quinoa add Pumpkin slices, add Dates and pinch of fresh parsley for garnish.

Enjoy Everyone!!! Thank You !

~ Jason (GreatChowJay)

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Thank you
~ Jason (Great Chow Jay)