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1 cup long grain rice<br />
1½ cups chicken broth<br />
2 teaspoons lemon juice<br />
¾ teaspoon salt<br />
Lemon RICE<br />
2 cups water<br />
• • • • • • •<br />
¼ teaspoon grated lemon rind<br />
Combine rice, chicken broth, lemon juice, and salt in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.<br />
Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5<br />
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside<br />
to steam for 5 minutes. Stir in lemon rind.<br />
Nutrition Information Per Serving<br />
4 servings<br />
183 Calories, 0 g Fat, 0 mg Cholesterol<br />
Wild Rice with Raisins and Pecans<br />
1 tablespoon vegetable oil<br />
2 cups water<br />
1 medium onion, finely<br />
• • • • • • •<br />
chopped<br />
¾ cup golden raisins<br />
1½ cups wild rice<br />
⅓ cup pecans, toasted<br />
2 cups beef broth<br />
Pour oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild rice and beef broth in a metal bowl which<br />
fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.<br />
Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly. Let pressure drop of its own<br />
accord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove bowl from cooker; stir in pecans.<br />
Nutrition Information Per Serving<br />
8 servings<br />
167 Calories, 5 g Fat, 0 mg Cholesterol<br />
Risotto with Artichoke hearts and Sun-dried Tomatoes<br />
1 tablespoon olive oil<br />
1 cup arborio rice<br />
2 cloves garlic, minced<br />
2 cups chicken broth<br />
⅓ cup white wine<br />
⅓ cup dried tomatoes, chopped<br />
2 cups water<br />
• • • • • • •<br />
1 can (13¾ ounces) artichoke<br />
hearts, drained and coarsely<br />
chopped<br />
¼ cup grated Parmesan cheese<br />
1½ tablespoons fresh thyme<br />
or 1½ teaspoons dried thyme<br />
Salt and pepper to taste<br />
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<br />
1 minute. Combine rice, garlic, broth, wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum<br />
foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes<br />
with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts,<br />
Parmesan cheese, and thyme into rice.<br />
Nutrition Information Per Serving<br />
4 servings<br />
220 Calories, 5 g Fat, 4 mg Cholesterol<br />
26
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