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WILD RICE
1 cup wild rice 2
1
⁄
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 2
1
⁄
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 Serving 4 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
1
3
⁄
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
1
1
⁄
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 1
1
⁄
2
cups water
1 largetomato,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 1
1
⁄
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