Tag Archives: brown rice

Top 5 Reasons to Use a Pressure Cooker + Butternut Squash Risotto Recipe (vegan/gluten-free)

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If you’re anything like I used to be, you equate pressure cookers with the 1950’s and a fear of getting hit in the face with scalding steam and a hot lid.  I hear it all the time; “I have a pressure cooker, but I’m scared to death to use it.”  Fear not, my friends! Nowadays pressure cookers have been built with safety features to assure ease of use without scalding, or sky-rocketing lids.  There is definitely a learning curve as it’s a different way of cooking, but once you experiment and get a feel for it, you’ll wonder how you ever went without!

Cuisinart-Pressure-Cooker

Electric pressure cooker

Stove-top pressure cooker

Stove-top pressure cooker

For those who don’t know, pressure cooking is a method which uses water to create steam that does not escape the vessel while the food is being cooked.  A fraction of the water is used compared to other methods.  Since there is less water to heat, it takes less time for the water/food to reach cooking temperature.  As well, due to the intense pressure and heat, items cook faster than simply steaming, boiling or braising.  And they are easy to use – put your food in the pan, lock the lid in place, turn on the heat, wait until it comes up to pressure, turn down heat and wait.  The units are available in electric and stove top versions, and while some steps differ slightly between the two, the concept is the same. Some dishes such, as green veggies, require you to let the steam out manually, which simply means pressing the valve and allowing steam to flow.  Others, like beans and grains, call for natural pressure release, which means you don’t do anything but wait until all the steam has slowly escaped on it’s own.  If you aren’t yet sold on the beauty of a pressure cooker, let me share some other benefits with you:

TOP 5 REASONS TO USE A PRESSURE COOKER:

  • Time savings – “I don’t have time” is the most common reason I hear for why people don’t prepare more of their own meals at home.  Well, a pressure cooker can help!  Example: brown rice would normally take about 40-45 minutes when boiled.  Using a pressure cooker it will cook in half the time.  Garbanzo beans take 14 minutes of cook time (not excluding the time it takes to come up to pressure, and release naturally).
  • Nutrient retention – Since the food is exposed to heat for a shorter period of time, fewer nutrients are lost in cooking.  As well, vitamins and minerals are not whisked away by water since there is so much less of it.
  • Energy savings – Thanks to shorter cooking times, the fire and/or electricity are used less.
  • No stirring required – If you’ve ever made risotto you know what a drag it can be, stirring and stirring and stirring.  You can make arborio rice risotto in the pressure cooker, at 5 minutes high pressure, without having ever lifted a spoon.  How cool is that?
  • Less water – water is a precious resource that is not as abundant as it once was, especially here in Southern California.  The less water we can use in every aspect of life, the better.

Some typical dishes for which I use my pressure cooker:

Steel cut oats
Oatmeal
Beans, chilis and stews
Whole grains such as rice and quinoa
Sweet and white potatoes
Kale and other greens

So basically, pressure cookers are awesome.  They can be used for anything you’d boil, steam or braise.  The tricky part is converting a recipe and figuring out how much liquid to use.  It just takes some experimenting.  In the meantime I wanted to share this yummy recipe with you for Butternut Squash Risotto using brown rice.  Easy and so delicious, without the constant stirring typical risotto calls for.  Also, a wonderful cookbook for pressure cooking is The New Fast Food by Jill Nussinow.  Invaluable, really.  Have fun cooking under pressure, and I hope you enjoy this dish!

Grilled Pineapple Fried Rice

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This rice dish was something I was able to throw together one night, using items I had on hand.  Love it when that happens.

The tofu I used was a packaged, Thai marinated flavor.  Feel free to use any flavor you like, or bake your own.  I was on a mission to make this dish as quick as possible so I used the pre-baked kind.  Nice and easy.

Also, in the spirit of ease and convenience, I used the frozen brown rice you can find at almost any grocery store these days, including Costco.  I separately microwaved 2 bags, and spread the warmed rice out on a large plate in a thin layer to cool.  This is important as the rice can get gooey and clumpy when added to the pan with the other ingredients if not cooled, and the grains somewhat separated.

Make sure to have, as they say in cooking school, your ‘mise en place’ ready (i.e. everything prepared and measured, ready to throw in the pan) as this dish is completed rather quickly.  I served steamed Chinese broccoli alongside this dish.  🙂

Stuffed Acorn Squash with Creamy Gravy! Vegan, Oil-Fat-Gluten FREE!

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So, I bought 2 acorn squash to decorate my Thanksgiving table and they’ve been sitting on my kitchen counter ever since.  I finally decided to cut those bad boys open and do something with them.  What a favorable result!!!  If you are pressed for time, this isn’t the best dish to make, unless you omit the gravy….then it’s not bad.  The gravy on it’s own isn’t time consuming or difficult, but if you stick it in with the other steps for the squash, it adds up.

*If you’ve ever cut a raw acorn squash before, you know how difficult it can be. To make this process easier, next time I will roast the squash whole first, for maybe 10 minutes, then cut it in half, and finish cooking.  Not sure if 10 minutes is the magic number but the squash would have to be softer than when they went in!  Give it a try.  Without this step, the squash takes about 35 minutes to cook.  I prefer scooping out the seeds and stringy stuff after its cooked – it comes out much easier that way.

Meal in a Pinch! Hot and Healthy, No-Fat Meal in 5 Minutes!

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I came home from a 2-hour appointment that took place during the time I would normally eat lunch.  It was 2:30, I was grumpy and nearly passing out from hunger (ok, so I’m exaggerating a tad – but you get the picture.  I was HUNGRY!). I needed to put something together fast!  Anyone who knows me well, knows I do NOT skip meals.  If and when I do, it’s not pretty.  Sure, I could have shoved my fist in the peanut butter jar (this may, or may not have happened previously), but I wanted to make a good, nutrient dense, low-fat choice.

I pulled mashed yams out of the freezer – sold by Trader Joe’s.  The bag contains frozen “pucks” of cooked sweet potatoes and you simply reheat as little or as many as you need. Genius.  Then, I grabbed the frozen chopped kale, also a Trader Joe’s item.   And lastly, thank you Trader Joe’s – the frozen brown rice.  I threw all these items with some water in a pan and had lunch in 5 minutes.  I seasoned it with some hot sauce, Bragg’s Liquid Aminos, lemon juice, sea salt and pepper.  I was ready to eat in literally 5 minutes.  Not only was it quick, and healthy with no fat, it was GOOD!  Since I was basically delirious from hunger while preparing it, I didn’t measure or really even pay attention to amounts used.  I will do my best to recount the details in the recipe here, so that you too can have a super quick and healthy meal next time you’re in starvation mode.  It would be difficult to screw this dish up so play with it and enjoy!