USING A PRESSURE COOKER
I don’t normally like talking about nutrition on this blog but it is generally accepted that wholegrain brown rice is better for you than white rice thanks to the extra nutrients, protein and fibre that it contains.
Cooking it, on the other hand, can be quite tricky and if you’re not lucky, it can turn into a sticky, stodgy mess.
The idea behind this post is to describe a fail-safe method for cooking brown rice using a pressure cooker with times that can be relied on to produce consistently perfect results.
FOR 2 PEOPLE
- Boil some water in a kettle.
- Put 1 cup of brown rice in a pressure cooker with 1/2 teaspoon salt.
- Add 2 cups of boiling water.
- Stir well and close the pressure cooker.
- Bring to pressure.
- Time 25 minutes.
- Remove the pressure cooker from the heat and time an additional 5 minutes.
- Quick release the pressure by placing the pressure cooker in the sink and running cold water over the lid.
- Test the rice.
- If it is done, leave the lid off for a few minutes for the steam to escape.
- If it not done, cover with the lid and leave for another 5 minutes before checking again.
If I’m cooking rice, I normally allow 1/3 cup of white rice per person but 1/2 cup of brown rice per person.
We’ve been fairly self-sufficient recently in terms of green vegetables and the broccoli, cabbage, cauliflower and Brussel spouts have kept us going through the winter months. The other day, I spotted some perpetual spinach and so thought I would do something different with it. Here is a recipe for pasta with spinach and ricotta. I used wholewheat macaroni but you could use anything.
SPINACH AND RICOTTA PASTA
- 200g pasta
- 200g ricotta
- fresh spinach
- salt and pepper
- cheddar or parmesan cheese, grated
- extra virgin olive oil
- Heat some salted water for the pasta.
- Wilt the spinach in a frying pan with a splash of water.
- Roughly chop the spinach.
- Cook the pasta.
- Heat some oil and a knob of butter in a frying pan and gently fry the garlic.
- Add the spinach, the ricotta and season with salt and pepper.
- Using a slotted spoon, transfer the pasta to the frying pan and mix well.
- Add some more of the pasta cooking liquid if necessary.
- Serve and sprinkle with grated cheese.
Finally, I have got round to including this recipe on the blog. It is surprisingly simple to make but amazingly tasty. It was something I invented a couple of years ago and it makes the perfect accompaniment for barbecues, etc.
Curried peanut, corn and rice salad
A simple to make and tasty salad with rice, corn and peanuts
- 2 cups long grain rice, cooked, washed and drained
- 2-3 heaped teaspoons curry powder
- 4-5 heaped desssert spoons mayonnaise
- 250g salted peanuts
- salt and pepper
- Mix all the ingredients together in a large bowl and season to taste.
Cortijo de la Plata https://cortijoblog.com/
Smoked salmon pasta
Smoked salmon pasta
This pasta dish is made with smoked salmon, spinach and cream cheese. A couple of spoonfuls of the pasta cooking liquid are added to the dish at the end to moisten it slightly. The dish is then served with freshly ground black pepper and grated parmesan cheese.
100g pasta per person
1/2 or 1 clove garlic, finely chopped
50g spinach per person, finely shredded
50g cream cheese per person
zest and juice of 1/2 – 2 lemons
1/4 – 1 packet smoked salmon
handful of basil, roughly chopped
salt and pepper
Cook the pasta in boiling, salted water.
Meanwhile, heat some oil in a large wok. Gently soften the garlic for a few minutes before adding the spinach to wilt. Add the cream cheese and mix well to combine, before adding the lemon zest and juice. Season with black pepper.
Drain the pasta, keeping back some of the cooking liquid.
Add the smoked salmon to the sauce along with the pasta and basil. Check the seasoning and add more salt and pepper if necessary. Stir in a couple of tablespoons of cooking liquid to slacken the pasta slightly.
Serve with grated parmesan cheese.