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Apricot-Salsa Chicken
Phyllis Stanley / “Healthy Recipes” Cookbook
4 boneless frozen chicken breasts
3 Tbsp oil
1/2 cup salsa
1/2 cup apricot jam
1/2 cup red wine
In 5 liter pressure cooker, lightly brown chicken breasts in oil. Season with
salt and pepper. Add salsa, jam and red wine. Turn over chicken breasts so
they do not stick to the bottom of the pan. Bring to a boil. Place on pres-
sure lid. Set pressure regulator to position 2. Cook for 10 minutes. Release
pressure under cold water. Serve over any grain.
Rice, Beans, Salsa and Cheese
Phyllis Stanley / “Healthy Recipes” Cookbook
5 Liter Pressure cooker (1/2 recipe for 2-4 liter pressure cooker)
3 cups water
11/2 cups brown rice
1 Tbsp oil
Place water, oil and brown rice in pressure cooker. Bring to a boil. Place on
pressure lid. Set pressure regulator to position 1. Lower heat and cook for
22 minutes. Remove from heat and let pressure release naturally.
Remove lid and add salsa, cheese and black beans. Replace lid until ready
to serve. Extra cheese can be sprinkled on top.
Perfect Grains Every Time
Phyllis Stanley / “Healthy Recipes” Cookbook
2 cups water or broth
1/2 tsp salt
1 Tbsp oil
One of the following grains:
1 cup Arborio rice
Put water/broth, oil and salt in pressure cooker and bring to a boil. Add
one of the grains. Bring to a quick boil again. Place on the pressure lid.
Set pressure regulator to position 1. Bring up to pressure and let cook for
10 minutes (22 minutes for brown rice). Remove from heat. Let pressure
release naturally.
19
faster cooking, healthier eating - every day
2 cups salsa
2 cups cheddar cheese, shredded
1 can black beans
3/4 cup millet
1 cup buckwheat
1 cup brown rice
11/4 cups quinoa
1 cup barley
21


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