| Wild Rice with Raisins and Pecans | ||
1 | tablespoon vegetable oil | 2 | cups water |
1 | medium onion, finely chopped |
| • • • • • • • |
11⁄2 | cups wild rice | 3⁄4 | cup golden raisins |
2 | cups beef broth | 1⁄3 | cup pecans, toasted |
Pour vegetable 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 in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own ac- cord. 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 |
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| Risotto with Artichoke hearts | |
| and | |
1 | tablespoon olive oil | 1 |
1 | cup arborio rice | hearts, drained and coarsely |
2 | cloves garlic, minced | chopped |
2 | cups chicken broth | 11⁄2 tablespoons fresh thyme or |
1⁄3 | cup white wine | 11⁄2 teaspoons dried thyme |
1⁄3 | cup dried tomatoes, chopped | leaves |
11⁄2 | cups water | 1⁄4 cup grated Parmesan cheese |
| • • • • • • • | Salt and pepper |
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, white wine, and tomatoes 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 8 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, thyme, and Parmesan cheese into rice. Season to taste with salt and pepper.
Nutrition Information Per Serving | 4 servings |
220 Calories, 5 g Fat, 4 mg Cholesterol |
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