23
SAVORY WHITE BEANS
2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 small bay leaf
½ teaspoon thyme
¼ teaspoon rosemary
¼ teaspoon black pepper
• • • • • • •
Salt to taste
Soak beans according to instructions on pages 21 and 22; drain. Add all ingredients except salt to cooker. Close cover securely. Place the
PressureTru
indicator on the vent pipe and
cook 2 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Nutrition Information Per Serving
7 servings, 254 Calories, 3 g. Fat, 0 mg. Cholesterol
GRAINS
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble
fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently with the
pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked . Therefore, to
contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the
pressure cooker .
Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker.
The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending on
the length of the recommended cooking time.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
GRAIN TIMETABLE
Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure
cooker. Cover bowl securely with aluminum foil. Pour one cup water into the cooker. Place bowl in steamer basket in cooker. Close cover
securely. Place the PressureTru
indicator on the vent pipe and
cook for the time indicated in the table below at HIGH pressure .
After pressure cooking, allow pressure to drop of its own accord .
Using tongs or hot pads, carefully remove bowl from cooker. Re-
move foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture
to evaporate from some grains. If excessive moisture remains, drain before using grains.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
Grain
Cups Liquid
Cooking Time
Grain
Cups Liquid
Cooking Time
(1 Cup)
in Bowl
(Minutes)
(1 Cup)
in Bowl
(Minutes)
Amaranth
1¾
4 to 5
Barley (hulled)
2½
25 to 28
Barley (pearl)
2½
11 to 14
Buckwheat
2
3 to 4
Bulgar
1½
3 to 4
Millet
2
9 to 10
Oats (whole groats)
1½
20 to 25
Oats (steel cut)
2
5 to 6
Quinoa 1½ 1
Rice (brown)
1 ½
12 to 14
Rice (white)
1½
6 to 7
Rye Berries
1½
23 to 28
Spelt
2
28 to 32
Wheat Berries
2
28 to 32
Wild Rice
1½
20 to 25
