Vegetarian Fried Rice with bits of cabbage, carrot, celery, and (?) cilantro.
Judging from the bloggers I follow, pressure cookers started making a comeback within the last couple years. I remember my mother decades ago occasionally using one, for what, I don’t know. I’ve been thinking about a pressure cooker myself recently as I learn more about Indian cooking.
As you may know, many Indians are vegetarians. The eat lots of legumes, as do non-veg Indians, as an important source of protein. If you cook dried beans, it normally takes hours unless you get them from a can, pre-cooked. A pressure cooker reduces cooking time to 40 minutes.
Dr. Travis Saunders recently wrote about his pressure cooker, which was inspired by Dr. Stephan Guyenet. Travis wrote:
For those who are unfamiliar with pressure cookers, they’re a bit like slow cookers. The difference is that they seal in pressure (this is why the old fashioned ones sometimes exploded when left unattended), so they can cook food much faster than a regular stove or slow cooker. So things that would normally cook all day, can be cooked in under an hour.
Travis uses his to make yogurt and soup. It also cooks rice.
I’m gonna get one.
Advanced Mediterranean Diet 