![]() Rub the squash quarters with a bit of olive oil and sprinkle with a few pinches of dried oregano. Cook the squash*: Rinse the Instant Pot and place the steamer basket in the bottom with 1 cup of water.Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans. When the rice is cooked, stir it into the skillet. Add the garlic, thyme and oregano, and sauté for an additional 2 minutes until fragrant. Sauté the onion and celery 5 to 7 minutes until tender and translucent. Make the stuffing: Heat the oil in a skillet over medium heat.Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.Meanwhile, prep the veggies: While the rice cooks, cut the squash in half and remove seeds, then cut it in half again (into quarters).(Never put your hands or face near the steam release valve when releasing steam.) Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. During cooking, avoid touching the metal part of the lid.) After the pot beeps, use the Natural Release method and wait 10 minutes to let the pot cool down naturally (set a timer so you don’t forget!). (Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking. ![]()
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