Instant Pot Black Lentils and Forbidden Rice with Cauliflower and Butternut Squash

5 from 6 votes

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

Cook Time23

Total Time38

Course: Pot in Pot

Cuisine: American

Keyword: beluga lentils, black lentils, black rice, forbidden rice, instant pot, vegan

Servings: servings

Calories: 672kcal

Author: Kathy Hester

Equipment

Ingredients

FORBIDDEN RICE LAYER

1 1⁄2 cups water
1 cup black forbidden rice
1 bouillon cube

LENTIL LAYER

1 1/2 cups water
3⁄4 cup black beluga lentils
1 cup diced butternut squash
1 bay leaf
1⁄2 tsp smoked paprika
1⁄8 tsp ground rosemary

CAULIFLOWER LAYER

2 cups small cauliflower florets

BLENDER INGREDIENTS - for cauliflower puree

1 ⁄4 cup unsweetened nondairy milk
2 tbsp nutritional yeast
1 ⁄2 tsp salt
1 ⁄2 cup fresh spinach optional
Salt and pepper to taste

Instructions

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.

Nutrition