FLAWLESS PRESSURE COOKER BROWN RICE
Make and share this Flawless Pressure Cooker Brown Rice recipe from Food.com.
Provided by joshuainboden
Categories Brown Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray pressure cooker with cooking oil.
- add all ingredients to pressure cooker.
- Once pressure is achieved, set timer for fifteen minutes.
- let pressure drop by its own accord and keep lid on until ready to serve.
- This will yield a rice that is not dry, maintains a nice consistency and is far better than any stovetop version.
Nutrition Facts : Calories 429.3, Fat 11.9, SaturatedFat 6.2, Cholesterol 23.4, Sodium 1044.6, Carbohydrate 72.2, Fiber 3.2, Sugar 1.5, Protein 8.1
CHICKPEA CURRY
Provided by Dinu and Rena Patel
Categories Healthy meals Jamie Magazine Vegetables Indian Curry Family one-pan recipes
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
- Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they're crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
- Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
- Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
- Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
Nutrition Facts : Calories 149 calories, Fat 6.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 16.3 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
EASY ZUCCHINI CHICKPEA CURRY
This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.
Provided by Tania Sheff
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
- Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
- Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
- Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
- Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
- Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Sodium 308 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PRESSURE COOKED CHICKPEA CURRY WITH BROWN RICE
Categories Bean Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- 1) In a 4-cup capacity heat proof container add the rice, and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. 2) In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Next add the chana masala powder garlic and ginger and saute' for about 30 more seconds until the garlic begins to cook. 3) Next, pour in the water, chickpeas and tomato concentrate into the pressure cooker. 4) Lower the steamer basket (or trivet) into the pressure cooker into the chickpea curry. Now, lower the uncovered heat-proof container into the pressure cooker onto the steamer basket. 5) Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 18-20 minutes at high pressure. 6) When time is up, open the pressure cooker with the Natural Release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the keep warm mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 7) Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt with the curry in the base of the cooker, and spoon it out and serve with an optional dollop of low-fat yogurt.
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- In a 6 × 3 inch round baking pan, combine the rice, oil, salt, and water. Stir well to combine; set aside. (You do not need to cover.)
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