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I like to make a mix of sticky brown rice and barley, you could use regular brown rice too. Barley is full of nutrition and I like the mix. Anyway trying for first time in IP right now.3/4 cup barley 1 cup rice 2 cups water.18 minutes NRETA it came out perfect.
that sounds good. I still use the rice cooker for grains. It's smaller and it's always on the counter, whereas the IP is not. Can I program the IP to have a delayed start???
I don't think so? You have it longer then I do!Meantime, the yogurt is delicious. I let it strain overnight. OMG. It doesn't make that much out of a gallon but it's so yummy and still less $$ that Fage.
I got almost 40oz from HALF a gallon! How much did you get for a full gallon? I did a full gallon this week but did not measure it this time. The banana bread was good. It had a funky texture but i think it was the cassava flour more than the pressure cooking. DD ate THREE pieces already.
I strained it overnight and got about 36 oz.I use 1% though not whole milk.Had dinner with my brother last night who suggested using the powdered milk like Ice Cream does for a bigger yield. Going to pick that up and try it.
With milk powder, I also use the hand blender. I noticed that the IP does a better job at yogurt when I do two 1/2 gallon batches instead of one full gallon.I made a very simple veggie bean soup in the IP last night and it is quite good, considering that I barely put any effort into it. Tonight's dinner, with a roll and cheese wedges.MM suggested, as a flavored threat, to add a pack of instant chocolate pudding powder to yogurt. It's quite good.
The better job has been for me that it is far more solid, therefore better yield. Yes, it's more time, but it does not add significantly, I think.I simply took the Bob's Red Mill veggie soup mix and chicken broth and placed it in the IP for 30 min./soup cycle. Then used the hand blender, and it was ready. Yes, I would usually sauté onions and garlic and add a few veggies, but I had no time. Considering this, I was surprised to see that I still liked it. I have had that 13 bean soup, too, takes forever on the stove top.
They must have been OLD then (who knows how old when you bought them), mine are usually in the 28-35 minutes range, unsoaked.
Well they were old in my house too.I am not sure where to get beans that aren't old. I do have access to Indian grocery stores, they use a lot of dried beans and lentils. Whole Foods or Fairway have bulk sections, I likely got these at one of those.
I buy them from the bulk section at our local natural foods store and they see fine 90% of the time. I bought some at Wegmans (big grocery store) and they were OLD and took FOREVER to cook. I bet the Indian store would be a god one.