This savory, vegetarian Instant Pot meal is not only pleasing to the eye but also filling and incredibly good for you! This dish offers over two servings of vegetables in one serving as well as healthy fats and a heaping dose of healthy, gluten free whole grains! It makes for the perfect busy weeknight dinner and it makes a great lunch the next day! Give it a try!
Ingredients:
2 cups of wild rice (Lundberg wild blend)
2 cups of diced butternut squash
2 cups of sliced baby Bella mushroom
1/4 cup of lemon juice
1/2 cup or 8 tbsp of kerrygold butter
1/2 tsp of black pepper
1 tsp pink Himalayan salt
2 cups of water
Directions:
Add the rice and vegetables in to your Instant Pot and evenly pour the water on top over the rice and and then top it with the butter, lemon juice, salt and pepper. Then stir the pilaf well and set the timer for 30 minutes. Allow the Instant Pot to work it's magic and then enjoy!
