SEASONED RICE PILAF
2 tablespoons margarine ½ teaspoon salt
1 smallonion, chopped ½ teaspoon oregano
2 cups long grain white rice V4 teaspoon pepper
2 cups chicken broth 2 cups water
1"¼ cups water
Place margarine ill cooker. Turn heat selector to medium to melt margarine. Add on-
ions; saut_ until tender. Combine onion with rice, broth, I-_Acup water, salt, oregano,
and pepper in a metal bowl which will fit loosely ill 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.
Nutritiol7 l@,'matiol_ Per Servil_g 8 servings
210 Calories, 4 g Fat, 0 mg CTioleswrol
VARIATION: GRECIAN RICE PILAF
After pressure has dropped of its own accord, combine rice, :V_cup peas, 1Acup sliced
ripe olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5
minutes.
LEMON RICE
1 cup long grain rice 2 cups water
1½ cups chicken broth .......
2 teaspoons lemon juice 1/4 teaspoon grated lemon
Y4 teaspoon salt 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.
Nutritiol7 h_ibrmation Per Serving 4 servings
183 Calories, 0 g Fat, 0 mg CTtolesterol
WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil 2 cups water
1 medium onion, finely .......
chopped "_ cup golden raisins
1½ cups wild rice ½ cup pecans, toasted
2 cups beef broth
Pour oil into cooker. Turn heat selector to medium and saut_ 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.
Nutritiol7 h_fi)rmation Per Serving 8 servings
167 Calories, 5 g Fat, 0 mg CTtolesterol
RISOTTO WITH ARTICHOKE HEARTS
AND SUN-DRIED TOMATOES
1 tablespoon olive oil 1 can (13+Y4 ounces) artichoke
1 cup arborio rice hearts, drained and
2 cloves garlic, minced coarsely chopped
2 cups chicken broth V+ cup grated Parmesan
½ cup white wine cheese
½ cup dried tomatoes, 1½ tablespoons fresh thyme
chopped or 1½ teaspoons dried thyme
2 cups water Salt and pepper to taste
illllli
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.
Nutritiol7 h_fi)rmation Per Serving 4 servings
220 Calories, 5 g Fat, 4 mg CJiolesterol
58 59
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