This whole grain side dish is so buttery and creamy, you'll swear I've lost my mind. But worry not, it's vegan all the way. the almonds lend a creaminess that has no rival...not even cream or butter.
1/3 cup almonds
1 cup short grain brown rice, rinsed well, soaked for at least 1 hour
1 1/2 cups spring or filtered water
Pinch sea salt
Bring a small pot of water to a boil. Drop almonds into the hot water and boil for
3 - 4 minutes. Drain and cool until you can handle the nuts. Simply slip the skins
off the nuts, discard the skins and set almonds aside.
Place rice, almonds and water in a pressure cooker and bring to a boil, loosely
covered. Add a pinch of salt and seal the lid. Bring to full pressure, reduce heat to
low and cook for 25 minutes. Then turn off the heat and allow the pot to stand,
undisturbed for another 25 minutes. Open the lid, stir gently and transfer rice
to a serving bowl.
Makes 3- 4 servings.