Instant Pot Black Lentils and Forbidden Rice with Cauliflower and Butternut Squash
Fall is one of my favorite seasons and Halloween is by far my favorite holiday. I even wrote a whole book of vegan Halloween recipes! The secret to a spooky dinner is a creative use of color while still making sure you have some great flavors.
Black rice is actually great for you and is a whole grain, beluga lentils cook quickly and butternut squash paints on some bright colors. The cauliflower puree is the base for the sauce that ties it all together.
Prep Time15 minutesmins
Cook Time23 minutesmins
Total Time38 minutesmins
Course: Pot in Pot
Cuisine: American
Keyword: beluga lentils, black lentils, black rice, forbidden rice, instant pot, vegan
For the rice layer: combine the 1 1/2 cups water, forbidden rice, and bouillon in your Instant Pot.
For the lentil layer: combine 1 1/2 cups water, lentils, squash, and herbs in a 3-cup Pyrex container, cover with foil, and place on top of the rice.
For the cauliflower layer: add the cauliflower to another Pyrex container, cover with foil, and place on top of the dish containing the lentils.
Cook on high pressure for 23 minutes. Let the pressure release naturally.
Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
For the blender: add the cooked cauliflower, non-dairy milk, nutritional yeast, and salt to your blender and process until smooth. This will be your sauce.
You can add 1⁄2 cup fresh spinach to the blender and puree with the sauce to make a bright green sauce.
Before serving: add salt and pepper to taste the lentil and butternut squash mixture.
To Serve: scoop a base of the black rice into bowls, spoon some of the creamy white sauce on top, then add the lentils, leaving a ring of sauce visible.