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Have you made Basic Casserole Brown Rice in the Pressure Cooker?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 82
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 442mg
18%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
5%
Sugars 0g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  3%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Casserole Brown Rice in the Pressure Cooker

Recipe Tags: Casserole Recipes

Date Added: July 17, 2009

Ingredients:

1 3/4 Cups Water to cover
1 1/2 Cups Brown Rice rinsed and drained
3/4 Teaspoon Salt (opt)
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Directions:

1. (From:Great Vegetarian Cooking Under Pressure by L.

2. J. Sass) In a 1 1/2 or 2 quart casserole, combine all the ingredients.

3. Place the rack and 2 cups of water in the cooker.

4. Lower the uncovered casserole onto the rack with the aid of a foil strip.

5. 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).

6. Allow the pressure to come down naturally for 20 minutes.

7. 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.

8. Lift the casserole with the aid of the foil strip.

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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice allergies.
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