Use and Care Manual

3938
Wheat Berry Fruit Salad
1 cup uncooked wheat berries
2 cups water
• • • • • • •
½ cup orange juice (1 large orange)
2 teaspoons grated orange zest
(1 large orange)
¼ cup apple cider vinegar
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
1 small green apple, chopped
½ cup dried cranberries
½ cup chopped walnuts
Add wheat berries and water to cooking
pot. Close and secure cover. Place quick
pressure release valve on vent pipe. Select
the MULTIGRAIN function, adjust time
to 28 minutes, and press start.
When time is up, allow pressure to drop
of its own accord.
Cool wheat berries to room temperature.
If necessary, drain excess liquid.
Whisk together orange juice, orange zest,
vinegar, oil, cinnamon, and salt in a small
bowl. Pour over cooled wheat berries and
toss to coat. Allow to set for 15 minutes.
Stir in apple, cranberries, and walnuts.
9 servings
Wild Rice with Raisins and Pecans
1 tablespoon vegetable oil
1 medium onion, nely chopped
1½ cups wild rice
2 cups beef broth
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil and onion; sauté
onion until translucent. Press cancel. Add
wild rice and broth. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the MULTIGRAIN
function, adjust time to 23 minutes, and
press start.
When time is up, allow pressure to drop
of its own accord.
Stir in raisins and pecans; allow to steam
for 5 minutes.
8 servings
Herbed Jasmine Rice
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add butter and melt.
Add onion; sauté until tender. Add rice,
marjoram, thyme, and rosemary; stir to
coat the rice. Press cancel. Add broth.
Close and secure cover. Place quick
pressure release valve on vent pipe. Select
the RICE function and press start.
When time is up, allow pressure to drop
of its own accord.
Stir in walnuts.
8 servings
Desserts
There are some desserts that the pressure cooker does remarkably well: custards,
puddings (especially bread pudding), and cheesecake. These desserts may be prepared in
oven-safe custard cups, ramekins, or any metal mold or form which will t loosely in the
cooking pot. Fill molds ⅔ full and cover the top securely with aluminum foil. Place the
mold or ramekins on the cooking rack in the cooking pot. The pressure cooker will hold
up to 6 ramekins, depending on the shape and size. To position more than 3 ramekins in
the cooking pot, you will need to place 3 of the ramekins on the cooking rack and then
position the remaining ramekins on top of the rst layer, making sure to stagger the top
layer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL COOKING POT OVER ⅔ FULL!
Custard
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
Mix eggs, sugar, vanilla, and salt in a
medium bowl. Add milk and mix well.
Pour ½ cup of the custard mixture into
each of four 5-ounce ramekins. Cover
the top of each ramekin securely with
aluminum foil. Add water and cooking
rack to cooking pot. Place 3 of the
ramekins on the cooking rack and then
place the remaining ramekin in the center
on top of the rst layer of ramekins. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
DESSERTS function, adjust time to 5
minutes, and press start.
When time is up, use quick pressure
release method.
Remove ramekins to cool on a wire rack.
Refrigerate until chilled.
4 servings
Variations:
Coconut Custard
Follow the custard directions above but, before pouring custard mixture into ramekins, place
1 tablespoon of shredded coconut into each of the ramekins.
Chocolate Custard
Follow the custard directions, mixing eggs, sugar, vanilla, and salt. Then heat milk and 1
square (1 ounce) of grated baking chocolate just until chocolate is melted. Allow to cool
slightly and then add to the egg mixture. Follow the rest of the custard directions.