I am finally trying out a recipe from VEGAN UNDER PRESSURE by Jill Nussinow…Kitchidi. It’s basically mung beans and rice. I needed to cook something and I just picked the first recipe that worked with the ingredients I already had in the house. This is the first time I had chance to use my veggie broth base I made a few weeks ago,it’s been in the freezer.
It turned out really well even though I used ground cumin and ground mustard. I also used dry rice and beans, instead of soaked. Make sure you add extra water (or broth) and extra time if you use dried ingredients. I forgot to add extra water…oops. Use 2.5 cups or more of water for dry ingredients and cook for at least 22 minutes.
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