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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 two cups water into cooker. Place bowl on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and
cook for the time indicated in the table below.
After pressure cooking, allow pressure to
drop of its own accord.
Using tongs or hot pads, carefully remove bowl from cooker. Remove 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 (1 CUP)
CUPS LIQUID
IN BOWL
COOKING TIME
(MINUTES)
GRAIN (1 CUP)
CUPS LIQUID
IN BOWL
COOKING TIME
(MINUTES)
Amaranth
1¾
4 – 5
Quinoa
1½
1
Barley
(Hulled)
2½
25 – 28
Rice
(brown)
1½
10 – 12
Barley
(Pearl)
2½
9 – 12
Rice
(white)
1½
5 – 8
Buckwheat
2
3 – 4
Rye Berries
1½
20 – 25
Bulgar
1½
2 – 3
Spelt
2
25 – 30
Millet
2
9 – 10
Wheat berries
2
25 – 30
Oats
(whole groats)
1½
20 – 25
Wild Rice
1½
20 – 25
Oats
(steel cut)
2
4 – 5
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
2 cups water
Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until tender. Combine onion with rice, broth,
1¾ cup water, salt, oregano, and pepper in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 2
cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 5 minutes
with pressure regulator rocking slowly. Let pressure drop of its own accord.
Open cooker, remove foil, and set rice aside to steam.
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, ½ cup sliced ripe olives, and 1 red pepper, coarsely chopped.
Allow rice to steam uncovered 5 minutes.
