Basic Casserole Brown Rice In The Pressure Cooker

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

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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	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1096 Calories From Fat: 91 Total Fat: 11g Cholesterol: 0mg Sodium: 721.2mg Potassium: 679.9mg Carbohydrates: 250.8g Fiber: 26.3g Sugar: 1.2g Protein: 26.9g