Winter One-Pot Lentils and Rice
Yield: 4 servings
  • 1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
  • ½ cup (80 g) chopped onion
  • 2 cloves garlic, minced
  • 3½ cups (820 ml) water
  • 1½ cups (278 g) brown rice
  • 1 cup (192 g) brown lentils
  • 1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
  • 2" (5-cm) sprig fresh rosemary
  • 1 tbsp (2 g) dried marjoram (or thyme)
  • Salt and pepper, to taste
  1. For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
  2. For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
  3. Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. Printed with permission from Page St. Publishing.
Recipe by Chic Vegan at