Rutabaga and Pineapple with Seitan, served with Whole Wheat Orzo (No Added Fat)
rutabaga, a root vegetable that I rarely use; I think that I last used it February 2012 when I made what turned out to be a tasty rutabaga - pistachio/pecan soup.
My Dad was visiting with friends today, so I was free to use garlic. Noting that rutabaga chunks take 4-6 minutes of cooking time in the Instant Pot, here is what I did.
- 3 rutabagas, unpeeled and cut into 3/4" chunks
- 1/4 cup water
- Medium shallot cut into thin strips approx. 1/8" x 5/8"
- Garlic clove finely diced
- About 3/4 cup fresh pineapple cut into 1/2" cubes (it ended up being about 1/3 of a pineapple, core excepted)
- 1T miso (I used chickpea miso, but any kind is fine)
- 8 ounces seitan cut into 3/8" cubes
- 1t dried tarragon
- Little bit of freshly ground salt and pepper to taste
- I put the rutabaga, water, and bouillon cube into my Instant Pot pressure cooker and cooked on high pressure for 4 minutes.
- After the pressure cooking and when I was ready, I slowly released the pressure and removed the top.
- I added the shallot, garlic, pineapple, and miso, and cooked for another 2 minutes.
- When I was ready to serve, I slowly let out the pressure, mixed in the seitan, tarragon, salt, and pepper, and served.
Another clove of garlic would have been good. The pasta was a little bland, especially for my daughter, and would have been better with a sauce and perhaps some vegetables. I still have plenty of pineapple; if I don't use it up eating out-of-hand or pureeing for drinks, I may make another pressure cooked dish, perhaps with beans.