Black Bean Stew
Seasoned Rice with Shrimp and Salmon
| By : |
Nutrition consultant with health coach and yoga studies.
| Prep Time | 4 Minutes |
| Cook Time | 6 Minutes |
| Servings |
6 Portions
|
Ingredients
- 2½ tbsp olive oil
- 2 cloves garlic finely minced
- 1 tsp merkén smoked chili pepper
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon powder
- ½ tsp turmeric powder
- ½ tsp curry
- ½ red pepper finely diced
- 2 cups white rice
- ½ lb fresh salmon cubed, 200 g
- 8 Ecuadorian shrimp
- 2½ cups Water
- 1 tbsp mixed sunflower and pumpkin* seeds"
Ingredients
|
Instructions
- Place the inner pot inside the Instant Pot. Add the oil, garlic, merkén, salt, black pepper, cinnamon powder, turmeric powder, curry, and red pepper. Press Saute and set time to 2 Minutes . Stir with a wooden spoon. After about 1 Minute, add the rice and shrimp. Continue to sauté until the time is up.
- Add the water and cubed salmon.
- Close and lock the Instant Pot lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 4 Minutes.
- Once the time is up, press the pressure button to release all the air.
- Serve immediately and add seed mix, or let cool and refrigerate.
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