I got an Air Fryer for my birthday! It’s not quite as quick a study as the Instant Pot, but I do better with it once I put out of my head that things are going to taste exactly as though they were deep-fried. But it is a good kitchen tool, and I feel as though I’m just at the beginning of learning what I can do.
Pictured are some Mushroom Wraps I made for dinner last night (and am enjoying right now for lunch). I used a simple filling — very simple — my favorite for anything I stuff, cabbage, peppers, and now this:
- Brown Basmati rice, 3 cups cooked
- Mushrooms, sliced and pan roasted, 1 lb.
- Salt, 1/2 tsp.
- Za’atar, 1-1/2 tsp. (Za’atar is a Middle Eastern mix of herbs, available in bags at Butera, Garden Fresh and online – substitute with thyme and oregano to taste)
- Olive oil, 1/4 cup
- Tomato juice
- Lemons, juice of 1-2
- Cook 1 cup of dried brown Basmati rice with a teaspoon of salt in the Instant Pot or with your usual method (which will make 3 cups cooked).
- Pan roast the sliced mushrooms until the liquid cooks off — or Saute in the Instant Pot.
- Cut up the mushrooms loosely and pulse two or three times in a food processor.
- Add the rice, 1⁄4 cup of olive oil, seasonings, lemon juice and a half teaspoon of salt to the processor, and pulse a
few times. The mixture should be gravelly and cohesive. Do not over-process.
I used wonton wraps, wrapped up the mushroom filling in each one and brushed lightly with extra virgin olive oil. I set the air fryer at 350 degrees for 15 minutes.
Next time I’ll use something larger because it was a little tedious to wrap all of these, and I don’t have that much patience. They could have been a little more beautiful if someone with more patience had been doing it.
Another time I’ll also make a sauce. Maybe a mustard sauce would be nice. And I’ll reduce the air frying time. Ten minutes would probably have been enough.
But they’re still good! Now back to the Instant Pot for my evening meal with Manali’s Instant Pot Aloo Saag, which I love, love, love.