Posts tagged: Time 2

Pressure Steamed Eddoes

By , January 16, 2011

eddoes steamed under pressure 300x234 Pressure Steamed EddoesEddoe is a small tropical root vegetable, a variety of Taro family originated from China and Japan.  They offer an intensely flavorful alternative to potatoes and yams. It’s commonly known that eddoes contain carbohydrate and fiber which are excellent for people with digestive problems. Eddoe flour is used in infant formula and canned baby foods. Other benefits of eddoes may include lowering cholesterol levels, slowing absorption of glucose, reducing insulin requirements and reducing the likelihood of colorectal cancer.

To add eddoes to your daily diet, the following is probably the simplest desert recipe.  Cooking eddoes with Instant Pot is easy and fast.

Prepare Time: 2 minutes

Cooking Time: Around 8 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 6 servings

  • 2 pounds of eddoes
  • White sugar, brown sugar or maple syrup

Cooking:

  • Wash the eddoes clean.  Don’t need to peel them.
  • Add 2 cups of water in the Instant Pot inner pot. Put in the steaming rack that came with Instant Pot.
  • Put the eddoes in a ceramic/metal serving bowl. Place the bowl on top of the steaming rack.
  • Press the “Steam” key and select 8 minutes.
  • The semi-hard shell of eddoes will be very easy to peel off.  Cut the peeled eddoes into bite-size and roll them in the sugar of your choice (white sugar, brown sugar or maple syrup

Multigrain Rice

By , October 29, 2009

Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has  been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.whole-grain-rice-recipe

Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.

Prepare Time:  2 minutes

Cooking Time: about 70 minutes

Ingredients: 6~8 servings

  • 3 cups  brown rice, wild rice or other whole grains, rinsed
  • 2 tablespoon of oil (olive oil preferred)
  • 3.75 ~ 4.5 cups of water.  Less water makes the cooked rice fluffy and more water makes the rice stickier.
  • 1 ½  teaspoon salt (optional)

 

Cooking:

  • Combine the grains, water, oil and salt (if used) in the inner pot.
  • Press the Multigrain key.
  • After the cooking is completed, let it steam in the residual heat for 5 more minutes.
  • Open the lid, stir to fluff up the grains before serving.