Instructions / Assembly

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 on-
ions; 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 pres-
sure 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.
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 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 for 5 minutes. Stir
in lemon rind.
Nutrition Information Per Serving 4 servings
183 Calories, 0 g Fat, 0 mg Cholesterol
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 pres-
sure 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
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
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, gar-
lic, 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 on rack in cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pres-
sure regulator rocking slowly. 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
58
59