Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef, or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper.
This version is meat free, and contains nutrient-rich mushrooms, brown and wild rice, and yummy dried herbs and spices you likely have in your cabinet already. This is one of my favorite meals to make on busy weeknights, which seem to be more frequent lately. It comes together in one pot, because who wants to do a ton of dishes on a weeknight...or ever?
I've also added ground venison on occasion, with equally delicious results. This is a great recipe to clean out the veggies in your fridge before they go bad. Let me know how you like your dirty rice!
Ingredients:
16 oz. sliced mushrooms
1 tbsp. Extra Virgin olive oil
1 shallot, chopped
2 cloves of garlic, minced
1 cup of brown jasmine rice
1 cup of wild rice
1 tsp dried oregano
1/2 tsp dried parsley
1 tsp paprika
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 tsp dried basil
3/4 tsp salt
2 cups of veggie stock, or water
2 tbsp. coconut aminos
2 handfuls of fresh baby spinach
Set your Instant Pot to Sauté and allow to heat up for about a minute. Add the sliced mushrooms to the dry pot and sauté for 8-10 minutes, or until the mushrooms release all their water and starting to brown, stirring occasionally.
Move the shrooms to one side and add the olive oil to the other side. Add the shallots and stir everything together to combine. Cook for 3-5 minutes. Add the garlic and sauté for another minute. Add the rice, oregano, parsley, paprika, red pepper flakes, black pepper, dried basil, and salt. Stir to combine, and hit the Cancel button.
Add the veggie stock or water and coconut aminos. Stir to combine and make sure the rice is submerged in the liquid and remove any stray grains stuck to the sides of the pot. Close and lock the lid, making sure the valve is moved to Sealing. Select Pressure Cook and adjust the time to 4 minutes of pressure cooking time.
When the time is up, allow natural release to happen until the screen reads L10:00. Hit the quick release until the floating valve drops. Open the lid, add the spinach and stir, and put the lid back on again to allow the spinach to wilt for about 5 minutes.
Remove, stir, and serve immediately. Store leftovers in an airtight container in the fridge for up to a week.