Presto 01241 Instructions And Recipes Manual page 15

1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed
tomatoes
½ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup
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 and set rice aside to steam. Remove rack and
water.
Add tomatoes, broth, ham, onion, celery, green pepper, garlic, bay leaf, basil, thyme, chili powder, black pepper, salt, and hot sauce to
cooker; stir well. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking
slowly. Cool cooker at once. Stir in shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve
over rice.
6 servings
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp,
peeled and deveined
1 pound sole fillets, cut into
2-inch pieces
1 can (14-15 ounces) diced
tomatoes
1 cup chopped onion
¾ cup chopped green pepper
Combine rice and 1 ⁄ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup
1
2
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 and set rice aside to steam. Remove rack and
water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at
once. Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir in okra. Heat for 3 to 4
minutes. Discard bay leaf. Serve over rice.
9 servings
SHRIMP JAMBALAYA
SEAFOOD GUMBO
15
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp,
peeled and deveined
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley flakes
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen
sliced okra, thawed