Basic Casserole Brown Rice in the Pressure Cooker
(From:Great Vegetarian Cooking Under Pressure by L.J. Sass)
1 1/2 cups brown rice, rinsed and drained
1 3/4 cups water
flavoring(garlic clove/bayleaf/Ital. seasoning/paprika)
3/4 tsp. salt (opt)
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 don't 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, it's the only way I can cook it
without having a really bad pan to clean up.
I forgot to add on the topic of tabouli that I like to add 10 1/2 oz. Lite
firm or extra firm Tofu cut in a 1/2" dice when making it. It makes a more
complete meal - and the strong flavors of the lemon or lime juice and
parsley etc. do great things for the tofu after blending for a couple of