Brussels Sprouts with Black-Eyed Peas, Carrot, and Baby Golden Beet, served with Brown Rice Noodles and a Salad of Heirloom Tomato atop Baby Arugula, garnished with Cilantro Flowers


  • 1 cup of water
  • 11-13 minutes to cook under high pressure, but by cutting the beet to
  • 4 minutes that I planned to have for cooking under high pressure
  • 4 minutes When it was done, I waited about
  • 10 minutes till the pressure had slowly reduced and took the top of the pan off, then added the salt and pepper, stirred, and served



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