PRESSURE-COOKER MUSHROOM RICE PILAF
A few modifications to our Great-Aunt Bernice's easy pilaf recipe made it a much-requested item for potlucks, barbecues and family get-togethers. It'll become a favorite in your household, too!-Amy Williams, Rialto, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter. When butter is hot, add rice. Cook and stir rice until lightly browned, 3-5 minutes. Press cancel. Add mushrooms, green onions and garlic. In a small bowl, whisk water and beef base; pour over rice mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. If desired, serve with additional chopped green onions.
Nutrition Facts : Calories 209 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 519mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PRESSURE COOKER PILAF RICE
Make and share this Pressure Cooker Pilaf Rice recipe from Food.com.
Provided by Roxxy
Categories Rice
Time 13m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat pressure cooker with oil and butter, sauté onion until transparent.
- Add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
- (the chicken stock can be replaced by water and 3 tsp of chicken powder).
PRESSURE COOKER PORCINI RISOTTO
This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn't be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It's finished off with peas for a bit of color, and the usual cheese, salt and pepper. It's a meal that will justify buying that pressurized pot.
Provided by Mark Bittman
Categories dinner, lunch, weekday, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the sauté function. Add the onions, and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
- Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape. If using an electric cooker, cook at high pressure for 4 minutes. Manually release the pressure.
- Set the cooker over medium-high heat or turn on the sauté function, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (if the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 853 milligrams, Sugar 3 grams
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