Great Vegetarian Cooking Under Pressure
Tags: winter pressure cooker
Recipe Review
Queezle_Sister from Salt Lake City, UT
Very beautiful - brown bulgur, red cabbage, and orange carrots... but the flavor was only OK.
One selects a pressure cooker recipe so it will be quick to prepare, but I spent more than 45 minutes chopping and peeling to prepare this.
We didn't care for the turnips in this dish - and I substituted sweet potatoes for the winter squash. But the combination of half the cabbage cooked and half raw was successful at giving this dish nice texture and crunch.
Comments
snoopy - 18th April 2012
Thanks for sharing!
What was your experience with the casserole method, if you used it? I have been a bit intimidated by those recipes (and I broke my only appropriately sized casserole!).
Oh, we have the same dinner plates. (I picked up my set about 10 years ago at a thrift store when furnishing my first apartment - obviously durable and versatile plates!)
(also, fyi, I added some pictures of my rice from yesterday)
Queezle_Sister - 19th April 2012
Hi there Snoopy - yes, I should have commented on the method. I have a set of pyrex bowls from the "primary colors" collection - produced in the 40'?? I used one of these bowls (the green one, if you are familiar with the set). It barely fit in my pressure cooker - but there was enough room for the steam all around it.
This might have worried me, but I used the same bowl 2 months ago to prepare a steamed pudding - it had to sit in a pan of boiling water for more than an hour. I think you can use anything that would be OK at that hot temperature - so anything but plastic. I bet a metal bowl would also work.
Ha ha about the plate. That particular one was from about 20 years ago or more, a garage sale or thrift store item. I try to use it when taking photos for cookbooker because things look better on white. I just wish I had a better (stronger) source of light.
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