1. Alisa Fleming says

    I love this recipe! We eat rice regularly, but usually just plain with dinner. I’ve been wanting to find a new way to spice it up. And I have some mushrooms that need to be used soon!

  2. Erin says

    This recipe looks like just what I need for our \”New Orleans New Year\” party here in Seattle- when we all get together and celebrate the New Year a couple hours early so that we can be home by the time the fireworks start! So nice to find a recipe that all of us- vegetarian and gluten free- can eat without having to have a bunch of \”substitute\” type ingredients.

    If I wanted to make a double recipe using white basmati rice instead, what cooking time would you suggest? Thanks, Erin

    • Kathy Hester says

      I would maybe cook it 15 to 20 minutes on high pressure. The black rice usually cooks a little quicker than brown rice.

      • Erin says

        Thanks! At the end of the day, I went with brown rice as I discovered a full bag at the back of my cupboard and just couldn’t justify adding yet another bag to my over-filled rice shelf. It was very tasty and got compliments even from the meat-eating, flour-loving members of the group.

  3. Alocasia says

    Any thoughts on using creole seasoning in place of Cajun? I only have creole and have yet to use it. Thanks.

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