Adventures of a healthy-ish pseudo-foodie

Not quite soup... When I noticed that I had pinned the same recipe twice on my Instant Pot Pinterest board, I decided it was time to try it. Also, it's a  Pinch of Yum recipe  that I hadn't tried yet, so it was bound to happen sooner or later. I bought the ingredients and then noticed the adamant note at the bottom of the original recipe to use actual wild rice, not wild rice blend. I didn't know anything about wild rice, but apparently wild rice blends (which is what I had purchased) are mostly brown or white rice with some wild rice mixed in. It was too late to turn back, though, so I thought I'd see what would happen. It turns out the rice breaks down too much, so the end result is a bit more like the consistency of risotto than soup. I'm definitely not complaining. I will try it again in the future with actual wild rice for comparison's sake, but this recipe is a keeper even in this halfway-between-soup-and-risotto form. The original recip

Is it summer yet? This is a perfect simple, healthy meal. It's easy to prep a bunch of the ingredients and eat these bowls for days, just baking the egg rolls and heating a portion of protein each time. It's also completely customizable depending on what vegetables and proteins you have on hand. We will be trying a CSA this summer, and I'll have to keep this meal in mind when I have lots of veggies to use up. The "Recipe": ("Recipe" is in quotations because I don't have any kind of helpful quantities to offer here) Jasmine rice Lots of sliced vegetables (this time I used cucumbers, carrots, scallions, and lettuce) Protein (I like cubed tofu, tossed in olive oil and salt and baked at 350 for 40 minutes, or shrimp) Nuoc cham (I mix water, lime juice, sugar, fish sauce, and chili paste to taste) OR Peanut sauce (I like  Cookie and Kate's recipe : 1/3 c peanut butter, 2 tb rice vinegar, 2 tb soy sauce, 2 tb honey, 1 tb sesame

I strongly recommend topping it with seared scallops. I really love the undertones of wine in risotto, but I'm not a big white wine drinker, so I decided to try this wine-free recipe. With fancy parmesan (from the $5 bin at the Fred Meyer cheese counter) and homemade vegetable broth and the delicious creaminess that the Instant Pot creates, I didn't miss it. This tasted like restaurant food. The scallops didn't hurt. I followed this  official Instant Pot recipe , subbing asparagus for their mushrooms and spinach, and subbing dried basil for thyme, and eliminating the crushed red pepper. Oh, and I'm sure I added more than their recommended amount of parmesan. The more the merrier. The Recipe: 2 tb olive oil for risotto plus 1 tb for asparagus 1 medium shallot, minced 1/4 tsp salt for risotto plus 1/4 tsp for asparagus 2 cloves garlic, minced 2 c vegetable broth 1 c arborio rice 1/4 tsp dried basil 1 bunch asparagus, cut into 1-inch pieces