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53
Spanish Rice Casserole
Serves 6 Pressure Cooking Time 6 minutes
2 cups
/
480 ml
water
2 cups
/
400 g
long-grain white rice
1 large (
1
2 lb
/
225 g)
onion finely chopped
2 medium (
1
2 lb
/
225 g)
green peppers de-seeded and
chopped
2 cups (about 1
1
4 lb
/
560 g)
tomatoes blanched, peeled and
chopped
2
3 cup
/
90 g
celery chopped
1 tsp
/
5 ml
dried oregano leaves
1 tsp
/
5 ml
dried basil leaves
2 tsp
/
10 ml
salt
1
4 tsp
/
1.3 ml
pepper
1
8 tsp
/
0.6 ml
red chilli powder
1 cup
/
115 g
Cheddar cheese grated
1. Pour water in cooker. Bring to boil on high heat. Add rice and
remaining ingredients except cheese. Mix.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 6 minutes.
3. Remove cooker from heat. Allow to cool naturally 5 minutes.
Release pressure with slight lifting of pressure regulator.
4. Open cooker. Add cheese. Stir. Serve hot.
Vegetable Stock
Yield: 5 cups Pressure Cooking Time 15 minutes
1 medium (5 oz
/
140 g)
carrot unpeeled, cut into 1 inch
/
2.5 cm pieces
1 medium (5 oz
/
140 g)
onion thickly sliced
1 small (5 oz
/
140 g)
turnip unpeeled, cut into 1 inch
/
2.5 cm pieces
2 stalks
celery with leaves coarsely
chopped
3 sprigs
parsley
10
pea pods emptied
1
bay leaf
1 clove
garlic
2 tsp
/
10 ml
salt
1
2 tsp
/
2.5 ml
dried thyme leaves
4
peppercorns
6 cups
/
1.4 litres
water
1. Put all ingredients in cooker. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 15 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Strain stock through a fine sieve.
55


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