Brown Rice with Spinach, Raisins, and Pine Nuts

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Typed from: Great Veg. cooking Under Pressure

(also posted on ivillage and CVC by J. Littman)

by: Lorna Sass

 

Brown Rice w/ Spinach, Raisins, & Pine Nuts

Serves 3-4 For 6 qt. capacity pressure cookers. Adjust amounts if necessary.

 

25 min. high pressure, 10 min. natural pressure release, 2-3 min. simmering

 

2 to 2 ¼ c. water (use higher amount in jiggle tops)

 

1 c. long grained brown rice, rinsed and drained

 

1 Tbs. finely minced fresh ginger (I used much less)

 

1/3 c. dried raisins or currants (I used currants)

 

1/3 c. toasted pine nuts (I cooked w/ half the pine nuts, and stirred in the

remaining half at the very end) Could also use coarsely chopped toasted

walnuts or blanched almonds.

 

¾ tsp. salt, or to taste

 

...........

 

5 oz. frozen (defrosted) chopped spinach

 

freshly grated nutmeg to taste, optional

 

Bring the water to a boil in the cooker. Add the rice, ginger, 2 Tbs. pine

nuts, and the salt. Lock lid in place. Over high heat, bring to high

pressure. Lower heat just enough to maintain high pressure and cook 25 min.

Allow pressure to come down naturally for 10 min. Quick release any

remaining pressure. Remove lid, stir in spinach, remaining nuts, and nutmeg

(if using). Simmer, covered, until spinach is heated, 2-3 min.

 

LORNA " S TIPS/TECHNIQUES: Although I usually squeeze excess water out of

defrosted spinach before adding it, in this case I find that the additional

liquid is needed for those few extra minutes of simmering. Use your

judgment.

 

 

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