Pressure Cooked Rice - Is Nice!!
For 2 people I usually cook 2 cups of rice each day thats enough for 1-2 meals depending on how hungry you are and a enough left over to make soft rice breakfast porridge the next day.
I like best to wash and soak my rice the night before, that gives it a better texture, makes it even easier to digest and means that it is ready to cook as soon as I am!
I make a different variation everyday, here a few combinations to try:
75% short grain brown rice
25% sweet brown rice
80% short grain brown rice
20% barley
70% short grain brown rice
20% sweet brown rice
10% adzuki beans
70% short grain brown rice
10% sweet brown rice
20% dried chestnuts
and of course 100% short grain brown rice!
In warmer weather I often change the short grain brown rice (or a portion of it) for medium or long grain brown rice.
- Cut pumpkin in approx. 5 cm pieces.
- Add 1/2 tsp sea salt, tossing together with your hands.
- Leave for 10 min.
- Place kombu on the bottom of a soup pan, followed by the pumpkin.
- Add enough water so that it comes just to the level of the pumpkin.
- With lid on bring to a boil on a medium flame, add another teaspoon seasalt, turn down and simmer about 10 min. until tender.
- While pumpkin is cooking, peel and cut onion into medium dice.
- Peel and chop garlic.
- In frying pan heat olive oil over medium high flame, add first onion shortly followed by garlic and sauté with a small pinch of sea salt about 5 min. until soft and translucent.
- When pumpkin is ready, remove the kombu and add the sautéed onion and garlic, using a hand blender, puree the soup.
- Return to low flame, add umesu vinegar to taste.
- Wash and remove stems of dill and chop finely. Garnish the soup with chopped dill and serve.