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Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below. After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain before using grains. FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER . FULL! CUPS LIQUID COOKING TIME GRAIN (1 CUP) IN BOWL (MINUTES) Amaranth 1. 4 – 5 Barley (Hulled) 2. 25 – 28 Barley (Pearl) 2. 9 – 12 Buckwheat 2 3 – 4 Bulgar 1. 2 – 3 Millet 2 9 – 10 Oats (whole groats) 1. 20 – 25 Oats (steel cut) 2 4 – 5 Quinoa 1. 1 Rice (brown) 1. 10 – 12 Rice (white) 1. 5 – 8 Rye Berries 1. 20 – 25 Spelt 2 25 – 30 Wheat berries 2 25 – 30 Wild Rice 1. 20 – 25 31 SEASONED RICE PILAF 2 tablespoons margarine 1.2 teaspoon salt1 small onion, chopped 1.2 teaspoon oregano 2 cups long grain white rice 1.4 teaspoon pepper2 cups chicken broth 2 cups water 1. cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; saute until tender. Combine onion with rice, broth, 1. cup water, salt, oregano, and pepper in a metal bowlwhich willfit looselyin cooker. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam. 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, . cup peas, . cup sliced ripe olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes. LEMON RICE 1 cup long grain rice 2 cups water 1. cups chicken broth • • • • • • • 2 teaspoons lemon juice . teaspoon grated lemon rind . teaspoon salt Combine rice, chicken broth, lemon juice, and saltin a metal bowlwhich fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour2 cupswaterinto cooker. Place bowl onrack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam for 5 minutes. Stir in lemon rind. Nutrition Information Per Serving 4 servings 183 Calories, 0 g Fat, 0 mg Cholesterol WILD RICE WITH RAISINS AND PECANS 1 tablespoon vegetable oil 2 cups water 1 medium onion, finely chopped• • • • • • • 11.2 cups wild rice . cup golden raisins 2 cups beef broth . cup pecans, toasted Pour oil into cooker. Turn heat selector to medium and saute onion. Combine onion with wild rice andbeef brothin a metal bowlwhich fits loosely in cooker. Cover bowlfirmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. 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 32 RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES 1 tablespoon olive oil 1 can (13. ounces) artichoke 1 cup arborio rice hearts, drained and coarsely 2 cloves garlic, minced chopped 2 cups chicken broth . cup grated Parmesan cheese . cup white wine 1. tablespoons fresh thyme . cup dried tomatoes, chopped or 1. teaspoons dried thyme 2 cups water Salt and pepper to taste 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, wine, and tomatoes ina metal bowl which fits loosely in cooker. Coverbowl firmlywithaluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice. Nutrition Information Per Serving 4 servings 220 Calories, 5 g Fat, 4 mg Cholesterol 33 desserTs Dessertsmay be prepared inoven-safe custard cups or any metalmold which will fit looselyin the pressure cooker. Fill molds only . full to allow forexpansion of food. Cover securely withaluminum foil shaped to the sides of themold. Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups your cooker will hold and how the custard cups should be positioned on the cooking...

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