Presto Precise Pressure Cooker Plus Instructions And Recipes Manual page 23

Wild Rice with Raisins and Pecans
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cups wild rice
5 cups beef broth
• • • • • • •
2 cups golden raisins
2 cups pecans, toasted
Herbed Jasmine Rice
3 tablespoons butter
1 cup chopped onion
4 cups jasmine rice
1 teaspoon dried marjoram
1 teaspoon dried thyme
½ teaspoon dried rosemary
6 cups chicken broth
• • • • • • •
1 cup chopped walnuts
Barley Salad with Fruits, Walnuts, and Blue Cheese
Pickled Red Onion (recipe below)
2 cups pearl barley
4 cups water
1 tablespoon vegetable oil
• • • • • • •
⅔ cup dried cranberries
⅓ cup olive oil
⅓ cup pomegranate molasses*
2 tablespoons clementine
orange zest
2 tablespoons water
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon black pepper
• • • • • • •
4 clementine oranges, peeled and
sliced crosswise
2 cups arugula
½ cup pomegranate seeds
½ cup Pickled Red Onion
½ cup crumbled blue cheese
½ cup walnut pieces, toasted
*Pomegranate molasses substitute:
Boil sweetened pomegranate juice in a small
saucepan to reduce to a honey-like consistency.
Pickled Red Onion
⅓ cup distilled white vinegar
¼ cup sugar
1 tablespoon salt
½ cup thinly sliced red onion
With cooking pot in cooker body, select the SAUTÉ function, press start,
and preheat cooker. Add oil and onions; sauté until translucent. Press
cancel. Add wild rice and broth. Close and secure cover. Place quick
pressure release valve on vent pipe. Select the MULTIGRAIN function,
adjust time to 13 minutes, and press start.
When time is up, use natural pressure release.
Stir in raisins and pecans; allow to steam for 5 minutes.
20 servings (serving size ⅔ cup)
With cooking pot in cooker body, select the SAUTÉ function, 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 the RICE function and press start.
When time is up, use natural pressure release.
Stir in walnuts.
20 servings (serving size ⅔ cup)
Prepare Pickled Red Onion; reserve.
Add barley, water and oil to cooking pot. Close and secure cover. Place
quick pressure release valve on vent pipe. Select the MULTIGRAIN
function, and press start.
When time is up, use natural pressure release.
Spread barley on baking sheet to cool slightly. Add cooled barley and
cranberries to a large bowl. Whisk oil, pomegranate molasses, zest, water,
curry powder, salt, and pepper in a small bowl. Pour over barley mixture
and toss to coat.
Arrange barley on serving platter. Arrange oranges, arugula, pomegranate
seeds, and Pickled Red Onion in separate rows over the barley. Sprinkle
blue cheese and walnuts over entire platter.
8 servings
Mix vinegar, sugar, and salt in a small bowl. Add onion. Refrigerate at least
one hour or up to 24 hours.
Makes ½ cup
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