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
Place margarine in cooker. Turn heat selector to medium to melt margarine. 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 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,
3
⁄
4
cup peas,
1
⁄
2
cup sliced ripe
olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
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
Pour 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 on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and
cook 25 minutes with pressure regulator rocking
slowly
.
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
BROWN RICE WITH VEGGIES
1 cup natural brown rice
1
1
⁄
2
cups chicken stock or broth
1 large tomato, peeled, seeded,
chopped
1
⁄
2
cup diced carrot
1
⁄
2
cup diced celery
1
⁄
2
cup diced green pepper
1
⁄
2
cup sliced green onion
1 package (2 ounces) sliced blanched
almonds
2 cups water
• • • • • • •
1
⁄
4
cup chopped parsley
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in veg-
etables and almonds. 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 10 minutes with pressure regulator rocking slowly
.
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
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