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 in steamer basket in
cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°.
Cook for the time indicated
in the table below.
After pressure cooking time is complete turn
control to OFF and remove heat control.
Let pressure 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!
CUPS LIQUID
COOKING TIME
GRAIN (1 CUP)
IN BOWL
(MINUTES)
Amaranth
1
3
⁄
4
4 – 5
Barley
(Hulled)
2
1
⁄
2
25 – 28
Barley
(Pearl)
2
1
⁄
2
9 – 12
Buckwheat
2
3 – 4
Bulgar
1
1
⁄
2
2 – 3
Millet
2
9 – 10
Oats
(whole groats)
1
1
⁄
2
20 – 25
Oats
(steel cut)
2
4 – 5
Quinoa
1
1
⁄
2
1
Rice
(brown)
1
1
⁄
2
10 – 12
Rice
(white)
1
1
⁄
2
5 – 8
Rye Berries
1
1
⁄
2
20 – 25
Spelt
2
25 – 30
Wheat berries
2
25 – 30
Wild Rice
1
1
⁄
2
20 – 25
SEASONED RICE PILAF
2 tablespoons margarine
1 small onion, chopped
2 cups long grain white rice
2 cups chicken broth
1
3
⁄
4
cups water
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon oregano
1
⁄
4
teaspoon pepper
2 cups water
Preheat pressure cooker at 325° for 5 minutes. Melt margarine in pressure cooker. Add
onions; sauté until tender. Combine onion with rice, broth, 1
3
⁄
4
cup water, salt, oregano,
and pepper in a metal bowl which will fit loosely in cooker. Cover bowl firmly with alu-
minum foil. Pour 2 cups water into cooker. Place bowl in steamer basket in cooker. Close
cover securely. Place pressure regulator on vent pipe and set heat control at 400°. When
pressure regulator begins a rocking motion,
cook 5 minutes
. Allow pressure regulator to
rock for 1 to 2 minutes at 400° and then slowly turn the heat control down, stopping just
at the point where the pilot light goes out. When cooking time is complete turn control
to OFF and remove heat control.
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,
3
⁄
4
cup peas,
1
⁄
2
cup sliced ripe
olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
LEMON RICE
1 cup long grain rice
1
1
⁄
2
cups chicken broth
2 teaspoons lemon juice
3
⁄
4
teaspoon salt
2 cups water
• • • • • • •
1
⁄
4
teaspoon grated lemon
rind
Combine rice, chicken broth, lemon juice, and salt in a metal bowl which fits loosely
in cooker. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place
bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 5 minutes
. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then
slowly turn the heat control down, stopping just at the point where the pilot light goes
out. When cooking time is complete turn control to OFF and remove heat control.
Let
pressure drop of its own accord.
Open cooker, remove foil, and set rice aside to steam
for 5 minutes. Stir in lemon rind.
Nutrition Information Per Serving
4 servings
183 Calories, 0 g Fat, 0 mg Cholesterol
56
57