Pressure Cooker Brown Rice and Veggies -

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Pressure Cooker Brown Rice and Veggies

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By Kim Tilley

Posted July 23rd, 2007

FabulousFoods.com Recommends: Great Vegetarian Cooking Under Pressure, by Lorna J. Sass, (1994, William Morrow Cookbooks)

Great Vegetarian Cooking Under Pressure

Servings:	4
Author Notes:	I love my pressure cooker! I was afraid to use one at first, but now I could not live without it. Meats cooked in the pressure cooker are similar in texture to crock pot meats, but are done very quickly. There are so many things you can fix in a pressure cooker. You'll be amazed at the amount of time you'll save and how tender meats and beans come out. Click here for the FabulousFoods.com Pressure Cooker Primer and learn all about this invaluable kitchen tool as well as recipes and safety precautions.
Ingredients:	1 cup brown rice 2 cups chicken or vegetable stock 1 package (2 ounces) sliced blanched almonds 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced green pepper 1/2 cup sliced green onion 1 large tomato, peeled, seeded, and chopped 1 1/2 cup water 1/4 cup chopped parsley Optional: 1/2 pound tofu Tabasco sauce to taste
Instructions:	Combine brown rice and 2 cups chicken stock in a metal bowl which fits loosely in a 6-quart pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley. Note: For a meatless meal, after cooking, stir in 1/2 pound tofu cut into cubes. Pass hot sauce such as Tabasco®.