Tag Archives: vegetable

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.


Cauliflower with capers, tomatoes, and olives

28 Jun

Cauliflower with capers, tomatoes, and olives

  • 1 head cauliflower, cut into small flowerets
  • 1 to 2 Tbs. olive oil
  • 3 garlic cloves, minced
  • 1 lemon, juice and zest of
  • pinch of cayenne
  • 6 sprigs of fresh thyme
  • 1/2 c. olive oil
  • 2 to 3 Tbs. sun-dried tomatoes, chopped
  • 2 to 3 Tbs. kalamata olives, rinsed and chopped
  • 1 to 2 Tbs. capers, rinsed

Toss the cut cauliflower with 1 to 2 Tbs. olive oil and bake in the sun oven as high as it will go for 25-45 minutes (usually around 350 degrees F).  While the cauliflower is baking, combine the garlic, lemon zest, lemon juice, cayenne, thyme, and 1/2 c. olive oil in a sauce pan and cook over medium-low heat for about 20 min.  When cauliflower is done, combine with the oil mixture and remaining ingredients (tomatoes, olives, and capers).  Serve hot or room temperature.