Presto 8-Quart Stainless Steel Pressure Cooker warranty teaspoon oregano, cup diced green pepper

		WILD RICE  
1	cup wild rice	21⁄2 cups water
2	cups water

Combine wild rice and 2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 21⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator for al dente or crunchy rice or COOK 25 MINUTES for softer rice. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered.

Nutrition Information Per Serving4 servings 183 Calories, 0 Fat, 0 Cholesterol

	SEASONED RICE PILAF  
2	tablespoons margarine	1⁄2	teaspoon salt
1	onion, chopped	1⁄2	teaspoon oregano
2	cups long grain white rice	1⁄4	teaspoon pepper
2	cups chicken broth	2	cups water
13⁄4	cups water

Place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine onion with remaining ingredients except 2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Allow rice to steam uncovered for 5 minutes.

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 frozen peas, 3⁄4 cup pitted ripe olives, cut in half, and 1 large red pepper, cut into bite size slices. Allow the rice to steam uncovered 5 minutes.

	BROWN RICE WITH VEGGIES  
1	cup natural brown rice	1⁄2	cup diced celery
11⁄2	cups chicken stock or broth	1⁄2	cup diced green pepper
1	2-ounce package sliced blanched	1⁄2	cup sliced green onion
	almonds	11⁄2	cups water
1	large tomato, peeled, seeded,		• • • • • • •
	chopped	1⁄4	cup chopped parsley
1⁄2	cup diced carrot

Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in almonds and vegetables. Cover bowl firmly with aluminum foil. Pour 11⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 10

MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam. Stir in parsley.

Nutrition Information Per Serving	4 servings
290 Calories, 9.5 g Fat, 0 mg Cholesterol

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