Thinned Beets, Brown Rice, and Black-Eyed Peas: A Vegan Pressure Cooker Recipe
My beets were ready to be thinned out. Rather than waste perfectly good greens I put them to work in my brown rice and black-eyed peas power lunch. This basic recipe is my favorite way to use up kale and spinach. Beet tops are perfectly edible (and tasty!) so they are standing in as the greens today.
I started by sauteing a diced onion and some garlic in a bit of white wine. I cleaned out my vegetable crisper and added carrots and celery.
I added one cup of short-grain brown rice and a pound of black-eyed peas. Pressure cooked for 20 minutes at full pressure.
It’s my favorite summer lunch with leftovers for the week!
- White wine, as needed to keep vegetables from sticking
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 cup short-grained brown rice
- 2 C (1 lb) black-eyed peas
- 6 C water or broth
- Seasonings of your choosing: Thyme, salt, pepper, Sriracha, liquid smoke
- 1/2 lb thinned beets, kale, spinach, or mixed greens
- Heat wine in pressure cooker with lid off. Add vegetable and saute until soft.
- Add rice and peas, stir.
- Pour in broth or water.
- Add seasonings.
- Arrange greens over mixture.
- Lock pressure cooker lid in place. Bring cooker to full pressure (15 lbs if your cooker has different settings) and cook for 20 minutes.
- Remove pressure cooker from heat and allow pressure to drop naturally.