Pumpkin Chipotle Rice

Depending on your preference, you can make this with a fried rice texture or more of a gumbo texture - play with the water to see what you like. Do not go below 1 cup! The original recipe is from Vegan Richa. 

Ingredients

1 c. long grain brown basmati rice
1 c. dried kidney beans
1 tsp. avocado or other neutral oil
1/2 c. onion, chopped
1/2 jalapeno pepper, diced
1 1/2 c. veggies, chopped (frozen actually work well here!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. thyme
3/4 tsp. salt
2 tsp. chipotle chili powder
1/3 c. pumpkin puree
2-3 c. water or broth

For garnish: 

Pickled jalapeno
Cilantro 
Lime juice

Directions

Soak the rice and beans in hot water for 20+ minutes. Wash, drain, and set aside. 

Oil the bottom of the Instant Pot and set to sauté. Lightly sauté the onions and jalapenos. Add all other ingredients and mix well. 

Close the lid and pressure cook on high for 20 minutes. Let the pressure release for 8 minutes, then quick release. Open the lid, fluff, taste, and adjust flavor. 

Transfer the rice to a serving bowl so it doesn't continue to cook in the hot Instant Pot. Top with garnishes of choice and serve. 

Serves 5

1 serving = 190 calories

Pumpkin Pie Slow Cooker Oatmeal

Ingredients
6 c. water
1 c. half & half or milk
1 1/2 c. steel cut oats
1 c. pumpkin purée
1/4 c. firmly packed brown sugar
2 tbsp. butter
1 tbsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. salt

Directions
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours. When it is done, it will still look liquidy. Give it a good stir and it will all come together. Serve immediately. Save any leftovers in the fridge or freezer. It reheats well.