How will you make that?

We have spent the past several months gathering food items in order to start, add to or replenish our food storage.  One other thing you might want to consider adding to any food storage plan is what method of preparation you will need. I recently discovered I could make a LOT of rice using my pressure cooker and only use 3 minutes of fuel instead of 20.  A bonus was I like the pressure cooker rice much better than my boiled rice.  Pressure cookers can be expensive but I recently saw one at Sam's Club for around $30.00.

In my disaster I like to think I will still have shelter, gas, electricity and water.  The reality is, I probably won't.  Using a pressure cooker will make the propane I have stored for my propane stove and oven go a lot further.

 - Patty W.

FYI
You can order a Presto 6-qt aluminum pressure cooker from Walmart for $29.54
and if you prefer stainless steel they have a Presto 4-Quart Stainless Steel Pressure Cooker for $40.54

Here's the recipe Patty uses to make rice

Basic White Rice (makes 3 cups)

1 T oil or butter

1 C long-grain, basmati, or converted white rice

1 1/2 C water

1/2 t. salt, or to taste

Heat butter in 4 qt. or larger cooker.  Add rice and stir to coat with the butter or oil. 

Stir in water and salt.  Lock lid in place.  Over high heat bring to high pressure. 

Reduce the heat just enough to maintain high pressure and cook for 3 minutes. 

Turn off heat.  Allow presure to come down naturally. 

Remove the lid, tilting it away from you to allow steam to escape. 

If the rice is not quite tender, replace the lid and steam in the residual heat for a few more minutes.  

printable recipe

Lemon Rice

10 servings

2 1/2 cups water
2 1/2 cups chicken broth
1/3 cup fresh squeezed lemon juice
5 Tablespoons of butter or margarine
2 1/2 cups rice
5/8 teaspoon dried basil
lemon pepper

Combine all ingredients, except for the lemon pepper, and bring to a boil. Simmer slowly for about 20 minutes, or until the liquids are absorbed. Spinkle with lemon pepper, once cooked.

printable recipe

Rice Pilaf

Every time I prepare a recipe, I try to see if I can make it without having to shop for a missing ingredient.  This recipe for Rice Pilaf is a favorite of my 6 year old grandson and is very easy and quick to make.  Rice is always on the shelf as are mushrooms and bouillon.  I also am now storing powdered butter but have not tried it in this recipe.  I always have green peppers in the freezer.   The last time I made this recipe, I used celery and onions that were freeze dried.  You can also buy freeze dried mushrooms, but canned are so much cheaper.  It turned out really well and I can now go to the pantry to find all of the necessary ingredients.  I hope you enjoy it as much as we do.

Step one, without green peppers because I forgot them.

Rice Pilaf

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green pepper

2 T. margarine or butter

1 1/3 cup hot water

1 can (4 ounces) sliced mushrooms, drained

2/3 cup uncooked long grain rice

2 cubes chicken bouillon

                              Makes 5 to 6 servings

Combine first 4 ingredients and microwave for 3 to 5

minutes until vegetables are tender-crisp.  Stir in remaining

ingredients and microwave for 10 to 12 minutes until liquid

is absorbed.  Let stand, covered, for 5 minutes.

I used regular rice and chopped the mushrooms (for the kids)

printable recipe

If anyone knows how to substitute brown rice in this recipe I

would love your input.  I don't particularly like brown rice, but

I know it is more healthy and am trying to learn to like it better.

You obviously can't substitute it straight across, but I don't know

how much time or liquid to add to make it work and if someone

can tell me, I won't have to spend the time and energy to figure

out how for myself.
 Patty