Instapot Mung Bean and Brown Rice Stew

Back again! Been a while but never mind.

I want to try to make meatless meals using our Instapot as much as I can and try to make them as low fat as possible.

If you are on WW purple, this whole pot has 1SP from the oil only. If you are on WW blue, you need to add the brown rice to your SP count.

This recipe is an adaptation from kneadtocook.com.

Mung Bean and Brown Rice Stew

3/4 cup dry mung beans
1/2 cup uncooked brown rice
1 tsp olive oil
1 medium onion, diced
3 cloves garlic, chopped
1/2 tsp cumin powder
1 tsp turmeric
1 tsp ground coriander
1/2 tsp garam masala or curry powder
1/2 tsp cayenne powder (or to taste)
2 tsp minced ginger
1 tsp salt
1 bottle tomato passata (675ml or so)
4 cups water

Before starting anything else, put the rice and mung beans into a bowl and cover them with water. You can leave them to soak overnight or all day or 15 minutes. Just as long as they soak a bit first.

Turn the Instapot onto sauté (medium heat) and add the oil. Let it heat and fry the onions until beginning to brown. Add the garlic and fry until aromatic, making sure to stir so that it doesn't burn.

Add all the dry spices and fry them with the onions and garlic. Add the ginger.

When the spices have coated the onions and garlic and are starting to stick to the bottom of the pan, add the full jar of passata. Add some water to the jar (about 5cm) and swirl it around to get all the tomato sauce out of the jar and add it to the pot. Stir and scrape the bottom to get all the spices mixed into the tomato. Stir in the salt. Stir occasionally so that it doesn't stick and let it bubble for about 5 minutes. Press cancel on the Instapot.

Drain the mung beans and rice. Add them to the pot. Add the 4 cups of water and stir it all together, making sure all the rice and beans are stirred into the water and none are stuck on the side of the pot.

Lock the lid on the pot making sure it's set to "sealing". Press manual and increase the time to 15 minutes. Make sure it is on high heat. Leave it to cook.

Once the 15 minutes is done, leave the pot to vent on its own for about 10-15 minutes.

Serve with the side of your choice.