Use and Care Manual

4140
Barley Salad with Fruits, Walnuts, and Blue Cheese
Pickled Red Onion (recipe below)
2 cups pearl barley
4 cups water
1 tablespoon vegetable oil
• • • • • • •
⅔ cup dried cranberries
⅓ cup olive oil
⅓ cup pomegranate molasses*
2 tablespoons clementine
orange zest
2 tablespoons water
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon black pepper
• • • • • • •
4 clementine oranges, peeled and
sliced crosswise
2 cups arugula
½ cup pomegranate seeds
½ cup Pickled Red Onion
½ cup crumbled blue cheese
½ cup walnut pieces, toasted
*Pomegranate molasses substitute:
Boil sweetened pomegranate juice in a small
saucepan to reduce to a honey-like consistency.
Prepare Pickled Red Onion; reserve.
Add barley, water and oil to cooking
pot. Close and secure cover. Place quick
pressure release valve on vent pipe. Select
the MULTIGRAIN function, and press
start.
When time is up, use natural pressure
release.
Spread barley on baking sheet to
cool slightly. Add cooled barley and
cranberries to a large bowl. Whisk oil,
pomegranate molasses, zest, water, curry
powder, salt, and pepper in a small bowl.
Pour over barley mixture and toss to coat.
Arrange barley on serving platter. Arrange
oranges, arugula, pomegranate seeds,
and Pickled Red Onion in separate rows
over the barley. Sprinkle blue cheese and
walnuts over entire platter.
8 servings
Pickled Red Onion
⅓ cup distilled white vinegar
¼ cup sugar
1 tablespoon salt
½ cup thinly sliced red onion
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 oven-safe mold or form which will t loosely
in the cooking pot. This pressure cooker will hold a 9-inch springform pan or up to 8
ramekins, depending on their shape and size. 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.
To position more than 4 ramekins in the cooking pot, you will need to place 4 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
4 eggs, beaten
⅓ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
3 cups milk
2 cups 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 eight 5-ounce ramekins. Cover
the top of each ramekin securely with
aluminum foil. Add water and cooking
rack to cooking pot. Place four of the
ramekins on the cooking rack and then
stack the remaining ramekins opposite
the bottom layer of ramekins. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the DESSERTS
function, adjust time to 7 minutes, and
press start.
When time is up, use quick pressure
release.
Remove ramekins to cool on a wire rack.
Refrigerate until chilled.
8 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 2
ounces 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.
Mix vinegar, sugar, and salt in a small
bowl. Add onion. Refrigerate at least one
hour or up to 24 hours.
Makes ½ cup