This recipe needs 5 minutes of preparation, 15 minutes of cooking time and will serve 2.
Nutrition Facts
Protein: 2.8 grams, Carbs: 7.7 grams Fiber: 5.1 grams, Sugar: 0.04 grams Fats: 8.6 grams, Calories: 126
1-Add the shirataki rice to a bowl along with 1 c water and lemon juice and allow it to soak overnight. Drain prior to using.
2-Add the shirataki rice, along with the oil and 2 c water to the Instant Pot cooker pot, place the pot in the cooker and seal the lid.
3-Choose the high pressure setting and set the time for 15 minutes. When the Instant Pot cooker gets up to pressure you will then want to lower the temperature as much as possible while still maintaining pressure.
4-Once the timer goes off, select the natural pressure release option and remove the lid once the pressure has dropped completely.
5-Add all of the ingredients to a serving bowl and toss to combine.
Nutrition Facts
Protein: 2.8 grams, Carbs: 7.7 grams Fiber: 5.1 grams, Sugar: 0.04 grams Fats: 8.6 grams, Calories: 126
Ingredients
Earth balance butter (1 T)
Shirataki rice (. 75 c)
Blood orange (. 5 halved)
Water (1 c)
Cold pressed extra virgin olive oil (1 T)
Lemon juice (. 5 tsp)
Romano cheese ribbons (3 T)
Walnuts (3 T chopped rough)
Preparation
2-Add the shirataki rice, along with the oil and 2 c water to the Instant Pot cooker pot, place the pot in the cooker and seal the lid.
3-Choose the high pressure setting and set the time for 15 minutes. When the Instant Pot cooker gets up to pressure you will then want to lower the temperature as much as possible while still maintaining pressure.
4-Once the timer goes off, select the natural pressure release option and remove the lid once the pressure has dropped completely.
5-Add all of the ingredients to a serving bowl and toss to combine.
