Rice and Almonds


  • ½ cup almonds
  • 2 cups brown rice, washed
  • 4 cups water
  • A few parsley sprigs
  • 1″ piece of kombu sea vegetable


Bring almonds and one cup of water to a boil, and boil them for about three minutes.

Drain and cool the almonds. When they are cool enough to the touch, remove the skins of the almonds (if you squeeze the almonds, the skin should slide right off).

Mix the skinless almonds with the rice. In a pressure cooker, place a piece of kombu on the bottom. Add the mixed rice and almonds and water. Do not close the lid of the pressure cooker, and cook on a medium flame for 20 minutes. Then close the pressure cooker, bring to pressure, reduce the heat and cook for 45 minutes. Make the pressure go down on its own. Serve garnished with the parsley.