Ingredients
-
1 tablespoon Ghee
-
1 Onion
-
7 oz (200 g) diced Pancetta
-
2 Garlic
-
1 tablespoon Coconut
-
1 Courgette
-
2 cups (500 ml) Vegetable Broth
-
14 oz (400 g) passata/strained Tomatoes
-
11 oz (320 g) Brown Rice
-
grated Parmesan Cheese
Directions
Steps
|
1
Done
|
Press the Sauté button on the multi-cooker and add the ghee or butter. When melted, add the onion and pancetta or bacon. Stir for about 3 minutes, then add the garlic and stir for another 2 minutes. Add the coconut aminos or tamari and deglaze the pot, then add all the remaining ingredients and stir. |
|
2
Done
|
Secure the lid in place and set to Manual or High Pressure for 2 or 3 minutes (the pasta cooking time is reduced to one-third of the time stated on the package). At the end of cooking, use the QPR method, open the lid and stir. Then leave the pasta in the pot until the desired consistency is reached. Serve sprinkled with grated Parmesan. |
