Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
3 cl Garlic -- minced
3 c Onions -- coarsely chopped
3 Celery rib -- sliced
2 1/2 c Short-grain brown rice -- picked over & rinsed
1/2 lb Mushrooms -- sliced
4 3/4 c Chicken stock, vegetable stock, or bouillon
2 Bay leaves
1 1/2 ts Dried oregano
1 tb Prepared mustard
1/2 ts Salt -- or to taste
1 c Tomato sauce
1 c Fresh parsley -- minced
Author's note: This recipe calls for short-grain brown rice, which
has a delightully chewy texture - a nice contrast to the pliant
lentils.
Heat the oil in the cooker. Saute the garlic and onions until the
onions are lightly browned, about 4 to 5 minutes. Stir in the celery,
brown rice, and lentils, and saute another minute. Add the
mushrooms, stock, bay leaves, oregano, and mustard, and bring to the
boil. Lock the lid in place oand over high heat bring to high
pressure. Adjust the heat to maintain high pressure, and cook for
20 minutes. Let the pressure drop naturally for 10 minutes. Quick
release any remaining pressure. Remove the lid, tilting it away from
you to allow any excess steam to escape.
Remove the bay leaves and stir in the salt, tomato sauce, and
parsley. If the rice or lentils are not quite done, cover, and simmer
over low heat until desired consistency, stirring in a bit of boiling
water if the mixture seems dry. Adjust seasonings and serve.
