There are other advantages to pressure cooking. Foods retain their nutrient value because pressure cooking uses less water and the nearly airtight seal prevents nutrients from escaping.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Select a stainless steel pressure cooker. Aluminum ones are available, but will leach harmful aluminum into the food. Look for a removable pressure regulator. A removable one is far easier to clean when it becomes clogged with food. The pressure cooker must generate at least 15 pounds of pressure to save time over conventional methods. A lid locking mechanism and pressure cooker and have a pressure release system will prevent explosions. The 5 liter size usually suits a family of 4. As when selecting any piece of cookware, pick it up by the handles and make sure it feels right in your hands.

My Magefesa pressure cooker is highly rated and has performed beautifully for 17 years (www.magefesausa.com) Kuhn Rikon’s Duromatic pressure cooker is also highly rated (www.kuhnrikon.com)

Perfect brown rice begins with the right rice. I like Ohsawa Rose medium grain or Southern Brown long grain rice. Both are available at Goldmine Natural Food (www.goldminenaturalfood.com) The Ohsawa pot is essential and also available at Goldmine Natural Food. The rice is cooked in this pot inside the pressure cooker. This makes scorching impossible. The recipe also calls for kombu, a seaweed that tenderizes the rice, making it easier to digest. Find it at your local natural foods store.

Perfect Pressure Cooked Brown Rice

1-1/2 cups brown rice

1/2 tsp salt

1 stick kombu

Water

Wash the rice by placing it in a bowl and filling the bowl with water. Stir the rice around with your hand. Chaff will float to the top. Carefully pour off the water and the chaff. Do this twice more or until the water runs clear.

Place the rice in a one-quart Ohsawa pot. Add the salt and the kombu. Fill the pot to the top with water and secure the lid. Fill the pressure cooker with one inch of water. Place the Ohsawa pot inside. Secure the lid of the pressure cooker and bring it to 15 pounds pressure according to its instructions. Cook for 35 minutes, and then remove the pressure cooker from the burner. Allow it to depressurize on its own. Serves 4 to 6.

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre.

She teaches whole foods nutrition and holistic living online. Visit University Of Masters for information about her courses. Please enter "DRKLUG" in the referral box when you enroll.

She authors the monthly column "The Doctor Cooks" for the Kansas City Wellness Magazine. The Doctors Cooks Weblog is now online with past articles, menus, recipes, tips and other resources. Please subscribe!

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Easy Stew Recipes for Crockpots by Kara Kelso
470 Crock Pot Recipes - Crock Pot Recipes for Every Taste
A Dozen Delicious Waffle Variations by Leslie Sausage
Au Gratin Potatoes Crockpot Recipe by Divine Recipes
Breadmaker Recipes by Lynne Birch
Choosing a Slow Cooker by Bryce Eddings
Cook Fast With Your Slow Cooker! by Tony Buel
Cooking Under Pressure by Bethany Klug
Crock Pot Cooking by Glenn J Fournier
Crock Pot Recipe for Creamy Seafood Chowder by Natalie Schloesser
Crock Pot Recipe For Spicy Shrimp Chowder by Natalie Schloesser
Easy to Make Corn Tortilla Chips by Sara Gray
Fondue 101 - How To Make Cheese Fondue by Anthony Tripodi
How To Make The Perfect Grilled Cheese Sandwich by Ann Marier
How to Season Your Wok by Johnnyways
Microwave And Toaster Rolled In One by Low Jeremy
Microwave Caramel Corn by Joyce Moseley Pierce
Microwave Convection Ovens - Double Benefits by Allan Wilson
Microwave Ovens: The Facts by Alex Daniels
Recipe Builder - Recipe Maintenance Made Easy
Rotisserie Cooking: Fun and Healthy Way to Cook by Melinda Carnes
Sanitation & Safety
Savory or Sweet, Waffles are a Treat! by Harriet Hodgson
So, You Have A Crockpot Now You'll Want Crockpot Recipes by Mike Yeager
Stir Fried Chicken in Chilli Sauce by Marty
The Joy of Convection Ovens - They're Not Just for Restaurants Anymore by Carolyn McFann
Using and Caring For Clay Cookware by Lauren Lee

< Back to Pressure Cooker Recipes