Grains - Presto Precise Pressure Cooker Plus Instruction Manual

Grains

Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble
fiber, and other nutrients. Grains are low in fat and can be prepared quickly and conveniently with no soaking required. However, some
grains foam and froth during cooking, so the following precautions should be observed.
• Do not cook more than 3 cups of grains at one time. For pearl barley, cook no more than 2 cups at one time.
• After pressure cooking, allow pressure to drop of its own accord.
Combine the desired grain and the amount of liquid (water or broth) indicated in the timetable below in the cooking pot. Close and secure cover.
Place quick pressure release valve on vent pipe. Select RICE or MULTIGRAIN, adjust time as necessary, and press start. 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.
Liquid per
Grain (1 cup) Cup Grain
Amaranth 2½ cups
Barley (hull-less) 2½ cups
Barley (pearl) 2½ cups
Buckwheat 2½ cups
Bulgar 1¾ cups
Farro 2 cups
Millet 2 cups
1 cup uncooked wheat berries
2 cups water
• • • • • • •
½ cup orange juice (1 large orange)
2 teaspoons grated orange zest (1 large orange)
¼ cup apple cider vinegar
Add wheat berries and water to cooking pot. Close and secure cover. Place quick pressure release valve on vent pipe. Select MULTI-
GRAIN, adjust time to 28 minutes, and press start. When time is up, allow pressure to drop of its own accord. Cool wheat berries to room
temperature. If necessary, drain excess liquid. Whisk together orange juice, orange zest, vinegar, oil, cinnamon, and salt in a small bowl.
Pour over cooled wheat berries and toss to coat. Allow to set for 15 minutes. Stir in apple, cranberries, and walnuts.
9 servings
1 tablespoon vegetable oil
1 medium onion, finely chopped
1½ cups wild rice
2 cups beef broth
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add oil and onion; sauté onion until translucent.
Press cancel. Add wild rice and broth. Close and secure cover. Place quick pressure release valve on vent pipe. Select MULTIGRAIN,
adjust time to 23 minutes, and press start. When time is up, allow pressure to drop of its own accord. Stir in raisins and pecans; allow
to steam for 5 minutes.
8 servings
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add butter and melt. Add onion; sauté until tender.
Add rice, marjoram, thyme, and rosemary; stir to coat the rice. Press cancel. Add broth. Close and secure cover. Place quick pressure
release valve on vent pipe. Select RICE and press start. When time is up, allow pressure to drop of its own accord. Stir in walnuts.
8 servings
FOR GRAINS, DO NOT FILL COOKING POT OVER ½ FULL!
Grains Timetable
Cooking
Preset Button Time
MULTIGRAIN 4–5 min.
MULTIGRAIN 25–28 min.
MULTIGRAIN 11–13 min.
MULTIGRAIN 4–6 min.
MULTIGRAIN 4–5 min.
MULTIGRAIN 25–28 min.
MULTIGRAIN 9–10 min.
Wheat Berry Fruit Salad
Wild Rice with Raisins and Pecans
Herbed Jasmine Rice
Liquid per
Grain (1 cup) Cup Grain
Oats (steel cut) 2 cups
Quinoa 1½ cups
Rice (brown) 1½ cups
Rice (white) 1½ cups
Spelt 2 cups
Wheat Berries 2 cups
Wild Rice 1½ cups
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
1 small green apple, chopped
½ cup dried cranberries
½ cup chopped walnuts
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
19
Cooking
Preset Button Time
MULTIGRAIN 5–6 min.
MULTIGRAIN 1–2 min.
RICE 16–18 min.
RICE 8–10 min.
MULTIGRAIN 25–28 min.
MULTIGRAIN 28–30 min.
MULTIGRAIN 28–30 min.