There are various applications for sushi rice. Of course there is sushi, but it may also be used as a side dish for grilled meat or a seaweed wrap. It’s also ideal for picnics because it’s fine at room temperature.
| Prep Time: | 10 mins |
| Cook Time: | 16 mins |
| Additional Time: | 5 mins |
| Total Time: | 31 mins |
| Servings: | 6 |
Ingredients
- 1 cup coconut milk
- 1 medium butternut squash, peeled and cut into large chunks
- 2 tablespoons maple syrup
- 1 tablespoon ground cinnamon
- ½ teaspoon dried rosemary
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch sea salt
- ¼ cup chopped pistachio nuts
- 2 tablespoons cranberry sauce, or to taste
- 1 orange, zested
Instructions
- Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.
Reviews
Very good. You can do it with or without the cranberry (I actually used a strawberry/cranberry jam) depending on whether you want savory or sweet. Also, I used 1 tsp cinnamon, not 1 tbsp which seems like way too much.