KOREAN BEEF AND RICE BOWLS (The Recipe Critic)

1lb ground beef
3t garlic, minced
1/4c brown sugar
1/4c soy sauce
2t sesame oil
1/2t ginger
1/4t red pepper flakes
2c cooked rice
sliced green onions and sesame seeds for garnish

Brown ground beef and garlic. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes. Serve over rice and garnish.

MUSHROOM RISOTTO (IP) (This Old Gal)

8oz crimini or portabello mushrooms, roughly chopped
1T butter
1T olive oil
1 1/2c Arborio rice
small onion (or shallots), diced
1t garlic, diced
1t fennel seeds
1/2c dry white wine or sherry
3 1/2c broth (chicken, veggie, or beef)
1t salt
1c grated parmesan cheese
2T fresh parsley, chopped

1. Select SAUTE (More) on IP and allow to heat.
2. Add butter, oil, rice, onion, garlic, and fennel seeds. Stir for 3 min.
3. Add wine and stir for 1min.
4. Add broth, salt, and mushrooms.
5. Lock lid and SEAL valve.
6. Cook on MANUAL for 5min.
7. When timer beeps, QUICK RELEASE and remove lid.
8. Clear and select SAUTE (More). Stir rice until remainder of liquid cooks off (~2min). Stir in parmesan cheese and parsley, Serve.