| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Bobbie’s no, Corn, Rice, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 20 |
|
Parsley sprigs; thick stems removed, each in 3 pieces |
| 20 |
|
Coriander sprigs; thick stems removed, each in 3 pieces |
| 2 |
lg |
Poblano or green bell peppers; roasted, seeded, coarsely chopped |
| 1 |
tb |
Safflower or canola oil |
| 2 |
ts |
Minced garlic |
| 1/2 |
c |
Onion; coarsely chopped |
| 1 1/2 |
c |
Long grain brown rice; rinsed/drained |
| 1/2 |
c |
Boling water; (use higher amount in jiggle top pressure cooker) (up to 3/4) |
| 2 |
ts |
Mild chili powder |
| 1 |
ts |
Salt; or to taste |
| 2 |
c |
Fresh corn kernels; (or frozen-defrosted |
| 1/3 |
c |
Pitted green olives; chopped |
| 1/3 |
c |
Roasted red bell peppers; diced |
| 1/3 |
c |
Fresh coriander; minced |
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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