Brown Rice (stovetop)

Ingredients

• 1.5 cups brown rice
• 3.5 cups water or broth
• 1/2 tsp salt
• 2 Tbs butter

Instructions

• Combine rice, water, salt, and butter in a medium saucepan
• Cook at medium-high heat until boiling
• Cover pot and reduce heat to simmer for 50 minutes
• Let sit 10 minutes

***

Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 1 poblano chile chopped
• 2 jalepeno chiles chopped
• 1 pound ground turkey
• 5 cloves garlic minced
• 1 teaspoon chile powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 15 oz can tomato sauce
• 15 oz can pinto beans rinsed and drained
• 15 oz can black beans, rinsed and drained
• 10 oz can diced tomatoes with green chiles (e.g. Rotel)
• 3 cups chicken broth
• 1 package frozen corn
• 1 teaspoon salt
• 1 avocado, cut into small cubes
• 1 cup tortilla strips
• 1 cup sour cream
• 1 cup shredded cheese

Directions

1. Heat oil in a large saucepan over medium-high.
2. Add onion and poblano chile, stirring often, until lightly browned
3. Add ground turkey, stirring to crumble until no longer pink
4. Add garlic, chile powder, cumin and oregano and cayenne; stirring for about 1 minute.
5. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn, jalepeno chile, salt and bring to a boil
6. Reduce heat and simmer for 10 minutes
7. Top with avocado, tortilla strips, sour cream and cheese

***

Autumn Chicken Vegetable Soup

INGREDIENTS

• Velvetized Chicken https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 6 cups chicken stock
• 1 cup wild rice
• 8 ounces mushrooms sliced
• 4 cloves garlic minced
• 2 medium carrots diced
• 3 ribs celery diced
• 1 sweet potato peeled and diced
• 3 cobs corn quartered
• 1 onion diced
• 1 bay leaf
• 2 tablespoons Old Bay seasoning
• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 bag spinach
• salt & pepper to tastes

INSTRUCTIONS

• Stir chicken stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, corn, onion, bay leaf and Old Bay seasoning in the Instant Pot 
• Cover and cook on soup setting 
• Let the Instant Pot sit for 10 minutes (natural release)
• While it's sitting for 10 minutes, in a medium saucepan cook the butter over medium heat until melted 
• Whisk in the flour and cook for 1 minute 
• Wisk in the milk and stir until the mixture nearly comes to a simmer and has thickened
• Vent instant pot then remove cover
• Stir in cream sauce
• Stir in chicken and spinach 

***