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SEASONED RICE PILAF
2 tablespoons margarine
1
⁄
2
teaspoon salt
1 small 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. Add onions; sauté until
tender. Combine onion with rice, broth, 1
3
⁄
4
cup water, salt, oregano, and pepper in a metal bowl which
will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 2 cups 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 pres-
sure 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,
3
⁄
4
cup peas,
1
⁄
2
cup sliced ripe olives, and
1 large red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
STEAMED RICE
1 cup long grain white rice 2 cups water
1
1
⁄
2
cups water
Combine rice and 1
1
⁄
2
cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour 2
cups 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. Open cooker and allow rice to steam uncovered 5 minutes.
Nutrition Information Per Serving 4 servings
168 Calories, 0 g Fat, 0 Cholesterol
BROWN RICE WITH VEGGIES
1 cup natural brown rice
1
⁄
2
cup sliced green onion
1
1
⁄
2
cups chicken stock or broth 1 package (2 ounces) sliced
1 large tomato, peeled, seeded, blanched almonds
chopped 2 cups water
1
⁄
2
cup diced carrot • • • • • • •
1
⁄
2
cup diced celery
1
⁄
4
cup chopped parsley
1
⁄
2
cup diced green pepper
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in vegetables and
almonds. Cover bowl firmly with aluminum foil. Pour 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, 10 g Fat, 0 mg Cholesterol