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Panko-Crusted Cod
Coconut Curry Vegetable Rice Bowls
| By : |
| Prep Time | 13 minutes |
| Cook Time | 32 minutes |
| Servings |
6 servings
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Ingredients
- 2/3 cup uncooked brown rice rinsed and drained
- 1 cup Water
- 1 tsp curry powder
- 3/4 tsp salt divided
- 1 cup chopped green onion both green and white parts
- 1 cup sliced red or yellow bell pepper
- 1 cup matchstick carrots
- 1 cup chopped red or purple cabbage
- 1 can sliced water chestnuts drained,
8 oz - 1 can no salt added chickpeas rinsed and drained,
15 oz - 1 can lite coconut milk 13 oz
- 1 tbsp grated fresh ginger
- 1 1/2 tbsp sugar
Ingredients
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Instructions
- Combine the rice, water, curry powder, and
1/4 tsp of the salt in the Instant Pot. - Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
- Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
- Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.
Recipe Notes
NUTRITION FACTS
Choices/Exchanges: 2 Starch, 2 Nonstarchy Vegetable, 1 Fat
Calories: 240; Calories from Fat: 50; Total Fat: 6.0 g; Saturated Fat: 3.5 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 330 mg; Potassium: 540 mg; Total Carbohydrate: 42 g; Dietary Fiber: 7 g; Sugars: 9 g; Protein: 8 g; Phosphorus: 230 mg
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Substituted kale from the garden for the cabbage. After rice cooked, brought all ingredients to boil for 2 minutes, then covered and let it sit for 5 minutes, release pressure and served with mango chutney (for more spice/hot) and Greek yogurt. Was nummy!