Macro - Pressure-cooked Brown Rice

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Pressure-cooked Brown Rice

 

Recipe By :Wendy Esko

Serving Size : 0 Preparation Time :0:00

Categories : Grains Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown rice

1 1/4 cups cold water -- (1 1/4-1 1/2)

pinch sea salt

 

Quickly, but gently, wash rice. Place rice in pressure-cooker. Smooth out the

surface of the rice so that it is evenly distributed in the pressure-cooker.

Slowly Pour water down the side of the pressure-cooker so that the surface

remains undisturbed and even. Add salt. Place cover on pressure-cooker and turn

flame to the desired temperature as explained earlier in this chapter. [see

" About Brown Rice " -NB]

 

The amount of time it takes for the pressure to build up will depend on the

temperature you have adjusted your flame to. As soon as the pressure gauge

begins to hiss loudly or jiggle, remove pot from flame and place a

flame-deflector on the burner. Place pressure-cooker on flame deflector. Reduce

flame to low and cook for 45—50 minutes. When rice is done, remove from flame

and allow pressure to come down. Remove cover. Remove rice from pressure-cooker

with bamboo rice paddle as explained previously. [ibid.]

 

Source:

" Macrobiotic Cooking for Everyone "

S(Formatted by):

" Nancy Braswell, Oct-07-2001 "

Copyright:

" Japan Publications, 1980 "

 

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Per Serving (excluding unknown items): 688 Calories; 5g Fat (6.7% calories from

fat); 14g Protein; 145g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Fat.

 

 

Nutr. Assoc. : 0 0 0