I haven’t posted a recipe in a while, but I have an excuse! I’ve been writing a cookbook about gout! It’s been a lot of fun to find recipes that are low in purines (a compound that increases uric acid in the body, which can precipitate a gout attack), in addition to being anti-inflammatory (meaning, the recipes are high in anti-oxidants and healthy fats). If all goes well, it should be published by late March. More on that later.
My family has gotten used to me being behind my laptop, but we still need to eat! I’ve always been a fan of quick, healthy recipes that taste good. The biggest reason we eat at all is TASTE. We tend to eat a lot of “next-overs” here. Being raised by parents that lived through the Great Depression, wasting food was not an option in our house. I am thankful that they brought me up to appreciate good food and have learned to embrace leftovers.Thankfully, my family does, too.
Seeing a wrinkled pepper on my counter and knowing I had a few grilled chicken breasts in the frig about to expire, I was inspired to try something in the instant pot. Honestly, any veggies or protein will do. My goal is to make the meal colorful and edible. Here’s what transpired:
2 Tbsp. corn oil
1 cup brown rice
1 clove garlic, minced
1 yellow bell pepper, diced
1/2 red onion, chopped
1 cup frozen chopped spinach or chopped fresh spinach
2 chicken breasts, cut into small pieces
3 Tbsp. low-sodium soy sauce
1 Tbsp. ginger paste
1 Tbsp. chili garlic sauce
1 1/4 cups water
- Turn your Instant Pot setting to sautee.
- Add corn oil, brown rice, garlic, peppers, and onions to the pot.
- Sautee for 5 minutes with the lid open until onions are translucent.
- Add chicken, spinach, soy sauce, ginger paste, and chili garlic sauce and 1 cup water.
- Switch Instant pot setting to “rice”. Close the lid and turn the pot on.
- Once the pot “beeps”, exhaust the steam and open the pot.
- Add additional soy sauce, ginger or chili garlic paste to taste.
- Serve hot!
Makes 4-6 servings.