In its attempt to win a hearing, the contemporary pulpit has been guilty of depriving our generation of lasting joy. They have had the responsibility of feeding the people craving for solid meat, but perhaps not realizing what they are craving for, they have kept feeding them dessert. It may have given the people instant satisfaction, but it has left them unhealthy and not really able to be salt and light for Christ in this world.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		1	Servings

INGREDIENTS

1 1/2	c	Brown rice; rinsed and drained
1 3/4	c	Water
		Flavoring; (garlic clove, bayleaf, Ital. seasoning, paprika)
3/4	ts	Salt; (opt)

INSTRUCTIONS

(From:Great Vegetarian Cooking Under Pressure by L.J. Sass)
In a 1 1/2 or 2 quart casserole, combine all the ingredients. Place the
rack and 2 cups of water in the cooker. Lower the uncovered casserole onto
the rack with the aid of a foil strip. 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). Allow the pressure to come
down naturally for 20 minutes. 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. Lift the casserole with the aid of the foil strip. Fluff up
rice before serving.
This has always worked for me except that I have to cook it a few minutes
longer because of altitude. In fact, it's the only way I can cook it
without having a really bad pan to clean up.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr
5, 1998

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