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Serves 4
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®.
 Fabulous
Foods Recommends:
Lorna Strass has several books out, including one on vegetarian
pressure cooking. She's one of the best pressure cooking cookbook
authors that I have seen. Click for more information or to order
these great books through Amazon.com. Good luck!
Cooking
Under Pressure
Great
Vegetarian Cooking Under Pressure
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Kim Tilley, a tightwad at heart, is a wife,
a mother of three active boys and the founding editor
of Frugal-Moms.com.
Frugal by force and later by choice, Kim cut her income
by 60% to stay at home with her children and discovered
that anyone can live better for less. Her work has appeared
in print publications such as The Tightwad Gazette.
In her free time, she entertains herself by chasing
kids and finding ways to create something from nothing!
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