| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegan, Rice, Pressure co, Vegetarian |
3 |
servings |
INGREDIENTS
| 1 |
tb |
Sweet butter; or oil |
| 1 |
tb |
Oil from sundried tomatoes |
| 1/2 |
c |
Onion; finely chopped |
| 1 1/2 |
c |
Arborio rice |
| 3 1/2 |
c |
Vegetable stock; (3 1/2 to 4) or boullion |
| 1/3 |
c |
Sun-dried tomatoes; drained, chopped |
| 5 |
oz |
Smoked mozzarella; (1 cup) grated |
|
|
Salt to taste |
INSTRUCTIONS
Heat the butter and oil in the cooker. Saute the onion until soft but not
brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly
with the fat. Stir in 3 1/2 cups stock.
Lock the lid in place and over high heat bring to high pressure. Adjust the
heat to maintain high pressure and cook for 6 minutes. Reduce pressure with
quick release method.
Remove the lid carefully and taste the rice. If it isn't sufficiently
cooked add a bit more stock as you stir. Cook over medium heat until the
additional liquid has been absorbed and the rice is the desired
consistency, another minute or two.
When the rice is ready stir in the tomatoes and mozzarella and add salt if
desired. Serve immediately.
From Ellen C. <ellen@elekta.com>
Per serving: 776 Calories; 25g Fat (29% calories from fat); 25g Protein;
111g Carbohydrate; 55mg Cholesterol; 2306mg Sodium Food Exchanges: 7
Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat
NOTES : yummy good
Recipe by: Lorna Sass, Cooking Under Pressure
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 7,
1999, converted by MM_Buster v2.0l.
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