Presto Electric Pressure Cooker - Manual (Page 26)

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WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil
1 medium onion, finely
chopped
1½ cups wild rice
2 cups beef broth
2 cups water
• • • • • • •
¾ cup golden raisins
⅓ 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
1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⅓ cup white wine
⅓ cup dried tomatoes, chopped
2 cups water
• • • • • • •
1 can (13¾ ounces) artichoke
hearts, drained and coarsely
chopped
¼ cup grated Parmesan cheese
1½ tablespoons fresh thyme
or 1½ 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, 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 on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes
with pressure 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
LEMON RICE
1 cup long grain rice
1½ cups chicken broth
2 teaspoons lemon juice
¾ teaspoon salt
2 cups water
• • • • • • •
¼ 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