Wolf BPCR0075 - Manual (Page 8)

GREEN RISOTTO
INGREDIENTS
1/2 cup olive oil
1 medium onion, finely chopped
1 1/2 cups arborio rice
4 cups chicken stock
1 cup leaves fresh spinach, pureed
1 teaspoon salt
METHOD
1. Preheat uncovered pressure cooker to 350°.
2. Add oil and sauté onion until tender.
3. Add remaining ingredients to pressure cooker; secure pressure cooker lid.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 6 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
SPANISH RICE
Serves 4
INGREDIENTS
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) chicken broth
1 teaspoon olive oil
2 cups regular long-grain rice
METHOD
1. Place all ingredients in pressure cooker.
2. Secure the pressure cooker lid.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 6 minutes.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
15
STUFFED PEPPERS
Serves 4
INGREDIENTS
1 pound ground beef
1 cup cooked Spanish rice
1/2 cup mozzarella cheese
4 medium peppers, cut off stem top and remove the insides
3 bullion cubes
2 cups water
1 can (14.5 ounces) tomato sauce
4 medium peppers, cut off stem top and remove the insides
METHOD
1. Combine beef, rice and cheese. Mix well.
2. Place meat and rice mixture inside pepper shells. Place stuffed peppers in
pressure cooker. Secure lid.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 12 minutes.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid. Remove peppers
from pot.
5. Increase temperature to 400° and reduce beef broth in uncovered pressure
cooker. Add tomato sauce. Season to taste.
14
NOTE: ALL RECIPES IN THIS
MANUAL USE 15 POUNDS
OF PRESSURE (15 PSI).