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SEASONED RICE PILAF
2 tablespoons margarine
1 small onion, chopped
2 cups long grain white rice
2 cups chicken broth
1¾ cups water
½ teaspoon salt
½ teaspoon oregano
¼ teaspoon pepper
½ cup water
Place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine the onion with the remaining
ingredients except ½ cup water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into
cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 6
minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Allow rice to steam uncovered for 5 minutes.
Nutrition Information Per Serving
8 servings, 210 Calories, 4 g. Fat, 0 mg. Cholesterol
Variation: Grecian Rice Pilaf
After pressure has dropped of its own accord, combine rice, ¾ cup peas, ¾ cup pitted ripe olives, cut in half, and 1 large red pepper, cut
into bite size slices. Allow the rice to steam uncovered 5 minutes.
BROWN RICE WITH VEGGIES
1 cup natural brown rice
1½ cups chicken stock or broth
1 large tomato, peeled, seeded, chopped
½ cup diced carrot
½ cup diced celery
½ cup diced green pepper
½ cup sliced green onion
1 package (2 ounces) sliced blanched almonds
½ cup water
• • • • • • •
¼ cup chopped parsley
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in vegetables and almonds. Cover bowl firmly with
aluminum foil. Pour ½ cup water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 12 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Open cooker, remove
foil, and set rice aside to steam. Stir in parsley.
Nutrition Information Per Serving
4 servings, 290 Calories, 10 g. Fat, 0 mg. Cholesterol
WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil
1 medium onion, finely chopped
1½ cups wild rice
2 cups beef broth
1 cup water
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
Pour vegetable oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild rice and beef broth in a metal
bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker.
Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 25 minutes at HIGH PRESSURE . Let pressure
drop of its own accord .
Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove bowl from
cooker; stir in pecans.
Nutrition Information Per Serving
8 servings, 167 Calories, 5 g. Fat, 0 mg. Cholesterol
RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES
1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⅓ cup white wine
⅓ cup dried tomatoes, chopped
½ cup water
• • • • • • •
1 can (13¾ ounces) artichoke hearts,
drained and coarsely chopped
¼ cup grated Parmesan cheese
1½ tablespoons fresh thyme or
1½ teaspoons dried thyme
Salt and pepper to taste
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook
for 1 minute. Combine rice, garlic, broth, white wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator
on the vent pipe and
cook 9 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Open cooker and remove foil. Stir
artichoke hearts, Parmesan cheese, and thyme into rice.
Nutrition Information Per Serving
4 servings, 220 Calories, 5 g. Fat, 4 mg. Cholesterol
