WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil
1 medium onion, finely
chopped
1
1
⁄
2
cups wild rice
2 cups beef broth
2 cups water
• • • • • • •
3
⁄
4
cup golden raisins
1
⁄
3
cup pecans, toasted
Preheat pressure cooker at 325° for 5 minutes. Pour oil into cooker 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 pressure regulator on vent pipe and set heat
control at 400°. When pressure regulator begins a rocking motion,
cook 25 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 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
1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
1
⁄
3
cup white wine
1
⁄
3
cup dried tomatoes,
chopped
2 cups water
• • • • • • •
1 can (13
3
⁄
4
ounces) artichoke
hearts, drained and
coarsely chopped
1
⁄
4
cup grated Parmesan
cheese
1
1
⁄
2
tablespoons fresh thyme
or 1
1
⁄
2
teaspoons dried thyme
Salt and pepper to taste
Preheat pressure cooker at 325° for 5 minutes. Heat oil; add rice and stir for 2 minutes until
coated and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic,
broth, 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 pressure regulator on vent pipe and set heat control at 400°. When
pressure regulator begins a rocking motion,
cook 8 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 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
RISOTTO WITH ARTICHOKE HEARTS
AND SUN-DRIED TOMATOES
desserTs
Add a fabulous finale to any meal with desserts prepared in
your pressure cooker. Pressure cooking gives an even texture to
pudding and a satiny feel to custards.
Desserts may be prepared in oven-safe custard cups or any
metal mold which will fit loosely in the steamer basket in the
pressure cooker. Fill molds only
2
⁄
3
full to allow for expansion
of food. Cover securely with aluminum foil shaped to the sides
of the mold. Place the steamer basket in the cooker. Up to four
custard cups of dessert can be pressure cooked at a time. Place
two custard cups in the steamer basket. Then, stack the other two
custard cups opposite the bottom two custard cups.
To test custards for doneness, insert a knife into the center. If the
knife comes out clean, it is done. If not, it will be necessary to
bring the cooker back up to pressure and cook the custard a min-
ute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure
cooker.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER
2
⁄
3
FULL!
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