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madbakerThis week's Resolution Recipe: Black Bean Burrito Bowl...BFor BScience!
1 1/2 cups brown rice
1 1/2 cups water
1 1/2 tsp salt
2 Tbsp olive oil
2 cloves garlic, minced (Ha! I used... more.)
1 1/2 Tbsp 4 1/2 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 bay leaf
1 1/4 cups dried black beans
4 cups vegetable broth (I used house-made chicken)
toppings: sour cream, cheese, shredded lettuce, tomato, cilantro, hot sauce...
Stir together the rice, water, and 1/2 tsp salt in a 1 1/2 quart stainless-steel bowl.
Heat the olive oil in the CultPot and sauté the garlic for about two minutes. Add the spices and remaining 1 tsp salt and sauté for 1 minute more. Add the beans and broth and stir to combine.
Place a steam rack in the bot and place the bowl of rice on the rack. The bowl should fit inside the pot and not touch the lid when the pot is closed. Cook on Pressure Cook high for 25 minutes. Let release for 20 minutes, then vent any remaining steam. Remove the bowl of rice and fluff the rice with a fork.
Divide the rice among serving bowls. Using a slotted spoon, spoon the beans on top of the rice. Top with toppings as desired and serve.
What worked: It was as advertised. We don't have a steam rack so I had to improvise, but it cooked both the beans and the rice well. It did in fact taste like a fast food commercial (i.e. Chipotle-type) burrito.
What didn't: I didn't like that there was a lot of broth left in the pot that goes to waste (although I froze it for a future spicy soup or beans). You probably can't boil the beans dry in the CultPot the way you can on the stove.
I was going to make a half batch, but was talked into a full one. I should have stuck with a half batch as I was tired of this by the end.
Will I make it again? Eh, maybe, but it won't be a go-to.
1 1/2 cups brown rice
1 1/2 cups water
1 1/2 tsp salt
2 Tbsp olive oil
2 cloves garlic, minced (Ha! I used... more.)
1 tsp oregano
1/2 tsp cumin
1 bay leaf
1 1/4 cups dried black beans
4 cups vegetable broth (I used house-made chicken)
toppings: sour cream, cheese, shredded lettuce, tomato, cilantro, hot sauce...
Stir together the rice, water, and 1/2 tsp salt in a 1 1/2 quart stainless-steel bowl.
Heat the olive oil in the CultPot and sauté the garlic for about two minutes. Add the spices and remaining 1 tsp salt and sauté for 1 minute more. Add the beans and broth and stir to combine.
Place a steam rack in the bot and place the bowl of rice on the rack. The bowl should fit inside the pot and not touch the lid when the pot is closed. Cook on Pressure Cook high for 25 minutes. Let release for 20 minutes, then vent any remaining steam. Remove the bowl of rice and fluff the rice with a fork.
Divide the rice among serving bowls. Using a slotted spoon, spoon the beans on top of the rice. Top with toppings as desired and serve.
What worked: It was as advertised. We don't have a steam rack so I had to improvise, but it cooked both the beans and the rice well. It did in fact taste like a fast food commercial (i.e. Chipotle-type) burrito.
What didn't: I didn't like that there was a lot of broth left in the pot that goes to waste (although I froze it for a future spicy soup or beans). You probably can't boil the beans dry in the CultPot the way you can on the stove.
I was going to make a half batch, but was talked into a full one. I should have stuck with a half batch as I was tired of this by the end.
Will I make it again? Eh, maybe, but it won't be a go-to.
