Adventist Gumbo

1/3 cup - extra-virgin olive oil

1/3 cup - all-purpose flour

1 1/2 - large sweet onions- chopped

4 - garlic cloves- minced

3 - bay leaves

1/4 tsp - cayenne pepper (more if desired)

1/2 tsp - dried thyme

1/2 tsp - salt (or to taste)

1/4 tsp - black pepper (or to taste)

2 stalks - celery- diced

1 - red bell pepper- diced

4 cups - veggie stock

1/3 cup - corn- frozen

1 1/2 cups - cooked black eyed peas

1 cup - frozen cut okra (can sub green beans)

2 cups - spinach- chopped

1/3 cup - fresh parsley- chopped

Make your roux: In a large soup pot, heat olive oil over medium heat. Add flour, whisking until smooth. Cook for 3 to 4 minutes, stirring often, and then turn heat down to low and cook for another 3 to 4 minutes, until roux has become golden in color.
Add onion and turn heat up to medium-low for about 5 minutes. Cook until onion is just soft.
Add garlic, salt, pepper, bay leaves, cayenne pepper, thyme, celery, and red pepper. Cover and cook for about 5 minutes over medium heat or until vegetables are tender.
Stir in vegetable stock, turn heat up and bring to a boil
Add corn, black-eyed peas, rice, and okra; lower heat to a simmer and cook for about 5 minutes.
Add spinach and parsley and continue to simmer for another 5 minutes.
Remove bay leaves. Serve over rice or with a side of cornbread

Brown Rice

Instapot

1 cup - long grained brown rice

1 cup - water

Stove Top

1 cup - long grained brown rice

2 cups - water

Stove Top
Combine all ingredients in a sauce pan
Bring to boil, turn heat down low and cover
Simmer for 45-50 minutes (until all water is absorbed
Instant pot
Combine the rice and water in the instapot and give it a stir
Secure the lid and place the steam release valve to sealing. Cook at high pressure for 22 minutes
Allow the pressure to release naturally for 10 minutes, Vent to release any remaining pressure

Note for high altitudes: Allow 5 more minutes of cooking time when cooking on the stove top