INGREDIENTS

INSTRUCTIONS

In a blender, combine the water, parsley, coriander and poblano
peppers to create a thin puree. Set aside. Heat the oil in the  cooker.
Cook the garlic over Medium-High heat, stirring frequently,  until
brown. Immediately add the onion and continue to cook, stirring
frequently, for 1 minute. Stir in the rice, reserved green puree
(stand back to avoid sputtering oil), boiling water, chili powder,
salt and corn. Lock the lid in place. Set the cooker on a heated  Flame
Tamer. Ove High heat, bring to High pressure. Lower the heat  just
enough to maintain High pressure and cook for 25 minutes. Allow  the
pressure to come down naturally for 10 minutes. Quick-release,  under
cold running wate,r any remaning pressure. Remove the lid,  tilting iti
away from you to allow any excess steam to escape. Fluff  up the rice
and stir in the olives, red bell pepper and minced  coriander before
serving. Serves 4. Notes: For a hotter dish, add a  jalapeno pepper,
seeded/diced to the green puree. To create a more  substantial dish,
stir in a cup of cooked black beans when you add  the olives and red
bell peppers. Great Vegetarian Cooking Under  Pressure by Lorna Sass,
William Morrow and Co. '94 MC formatting by  bobbi744@sojourn.com
NOTES : A Flame Tamer (heat diffuser) is set under the cooker to
prevent scorching when cooking dry pilafs or concentrated ingredients
that contain a high percentage of natural sugar. It is an inexpensive
item available at any well-stocked hoseware store. It will take a few
minutes longer to bring the temperature up to pressure. If the bottom
of your pressure cooker is thick, it may not be necessary. Recipe by:
Great Vegetarian Cooking Under Pressure, Sass  Posted to MC-Recipe
Digest by Roberta Banghart <bobbi744@sojourn.com>  on Apr 08, 1998

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