Name: Instant Pot Cilantro Lime Brown Rice
Prep time: 10 min
Cook time: 22 min
Yield: 8 servings
Ingredients: 3 T. olive oil (extra virgin); 2 cloves Fresh garlic; 2 cups brown basmati rice; 3 cups water; 1-2 tsp. sea salt (Start with 1 tsp., then taste at the end and add more if desired.); 1-2 limes, zested (Zest first, then reserve juice for the end.); 1/4 cup lime juice (fresh squeezed); 1 1/3 cup cilantro leaves (leaves and tender stems, chopped and lightly packed)

Instant Pot Cilantro Lime Brown Rice

CourseSide Dish
CuisineMexican

Servings	Prep Time
8 servings	10 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Servings	Prep Time
8 servings	10 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Instant Pot Cilantro Lime Brown Rice

CourseSide Dish
CuisineMexican

Servings	Prep Time
8 servings	10 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Servings	Prep Time
8 servings	10 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Ingredients

3 T. olive oil extra virgin
2 cloves Fresh garlic
2 cups brown basmati rice
3 cups water
1-2 tsp. sea salt Start with 1 tsp., then taste at the end and add more if desired.
1-2 limes, zested Zest first, then reserve juice for the end.
1/4 cup lime juice fresh squeezed
1 1/3 cup cilantro leaves leaves and tender stems, chopped and lightly packed

Servings: servings

Instructions

Set the Instant Pot to the Saute function. When it says "HOT", add the oil and the garlic. Brown the garlic on both sides. Remove from pot.
Add the rice to the pot and lightly brown, stirring occasionally.
Add water, salt, and lime zest. Cancel the Saute function. Cook on high pressure for 22 minutes.
Let pressure naturally release for 10 minutes.
Release any remaining pressure and add lime juice and cilantro. Toss with fork to fluff and combine.

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Oven Baked Scalloped Potatoes

CourseSide Dish
CuisineAmerican

Servings	Prep Time
1 9x13" pan	15 minutes

Cook Time

1 3/4 hours

Servings	Prep Time
1 9x13" pan	15 minutes

Cook Time

1 3/4 hours

Oven Baked Scalloped Potatoes

CourseSide Dish
CuisineAmerican

Servings	Prep Time
1 9x13" pan	15 minutes

Cook Time

1 3/4 hours

Servings	Prep Time
1 9x13" pan	15 minutes

Cook Time

1 3/4 hours

Ingredients

10 tablespoons butter
1 large chopped onion
3/8 cup light spelt flour or all-purpose flour
1/8 cup Better than Bouillon organic chicken base
2 1/2 cups whole milk
1/2 tsp. black pepper
Salt to taste I don't add any, because the soup base is salty enough
1 cup heavy cream
10 cups thinly sliced golden potatoes
2 cups shredded cheddar cheese optional

Servings: 9x13" pan

Instructions

In a Dutch oven, melt butter over medium low heat. Add onions and cook, covered, until tender. Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in milk, soup base, and pepper; cook, stirring constantly, until thickened. Stir in cream. Reheat just until broth is boiling. Add salt if desired. Combine with potatoes and pour into a greased 9x13" baking dish.
Bake, covered tightly with foil, at 375 for 45 minutes-1 hour.
Remove foil and bake on speed bake for another 45 minutes, until done. Note: If you don't have speed bake, increase the oven temperature to 400. Add cheese to top, if desired, during the final 15 minutes of baking time.

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