BROWN RICE PILAF WITH LENTILS
SERVINGS: 4
1 cup brown basmati rice, uncooked
2 cups of water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup lentils
2 garlic cloves, minced
1 medium onion, diced
1 cup tomato, diced
2 cups vegetable stock
1 tablespoon parsley, chopped
Place rice, water, salt and oil in pressure cooker; secure lid.
Select RICE, increase time to 22 minutes; press START.
When cooking is complete, add remaining ingredients except parsley to
pressure cooker, secure lid.
Select FISH/VEGETABLES, increase time to 6 minutes; press START.
When cooking is complete, stir well.
Top with Parsley and serve.
BABY BACK RIBS
SERVINGS: 2
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
½ cup orange juice
1 teaspoon garlic salt
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon freshly ground pepper
1 slab baby back ribs, cut into pieces
1 cup ginger ale
2 cups barbecue sauce
In a bowl, combine vinegar, soy sauce, orange juice, garlic salt, garlic, brown
sugar, salt and pepper.
Place ribs into the bowl, let marinade for 1 hour.
Add ribs, marinade, and ginger ale to pressure cooker; secure lid.
Select MEAT/POULTRY; press START.
When cooking is complete, add barbecue sauce to pressure cooker; stir well.
Serve immediately.
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