Try this Basic Casserole Brown Rice in the Pressure Cooker recipe, or contribute your own.
Suggest a better description(From:Great Vegetarian Cooking Under Pressure by L.J. Sass) In a 1 1/2 or 2 quart casserole, combine all the ingredients. Place the rack and 2 cups of water in the cooker. Lower the uncovered casserole onto the rack with the aid of a foil strip. Lock the lid in place. Bring to high pressure and cook for 20 minutes (for long grain brown, Wehani, brown basmati) or 25 minutes (for short grain brown). Allow the pressure to come down naturally for 20 minutes. Remove the lid. If the rice is not quite tender, replace (but dont lock) the lid and allow it to steam for a few more minutes. Lift the casserole with the aid of the foil strip. Fluff up rice before serving. This has always worked for me except that I have to cook it a few minutes longer because of altitude. In fact, its the only way I can cook it without having a really bad pan to clean up. Posted to fatfree digest by "Richard M. Swanson"
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 1 | ||
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Calories: 1228 | ||
Calories from Fat: 82 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.6mg | 1 % | |
Potassium 959.2mg | 25 % | |
Total Carbohydrate 258.8g | 76 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 246.2g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1228
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