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Duromatic Rice & Grain Recipes

ITALIAN RICE WITH MUSHROOMS

Serves: 4 - 6
Cooking Time: 7 mins

Ingredients
1 tablespoon olive oil
½ green pepper, chopped
1 medium onion, chopped
2 fl oz (60ml) white wine or vermouth
7 oz (200g) arborio rice
1 pint (575ml) chicken or vegetable stock
3½ oz (100g) mushrooms, sliced
¼ teaspoon mixed dried herbs
½ red pepper, chopped
2 tablespoons grated Parmesan cheese

Preparation
  1. Heat oil in a 3 litre or larger Duromatic pressure cooker. Add onion and sauté until softened, but not browned. Add rice, mushrooms and peppers and sauté for 3-4 minutes more. Stir in wine and stock. Add herbs and salt and pepper to taste.
  2. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 7 minutes. Remove from the heat and reduce the pressure by the water release method - please refer to the instruction manual. Stir in the Parmesan cheese and serve.

TUNA RISOTTO WITH CHEESE AND CASHEW NUTS

Serves: 4
Cooking Time: 7 mins

Ingredients
1 oz (25g) butter or margarine
6½ oz (180g) can tuna chunks
1 medium onion, chopped
1 small red pepper, chopped
1 garlic clove, crushed
2 oz (50g) salted cashew nuts
1 celery stick, chopped
2 tablespoons chopped parsley
8 oz (225g) arborio rice
3 oz (75g) grated cheese
1 pint (575ml) chicken or vegetable stock

Preparation
  1. Melt butter in a 3 litre or larger Duromatic pressure cooker. Sauté the onion, garlic and celery for 3-4 minutes. Add the rice and sauté for a further minute. Stir in the stock and bring to the boil, stirring.
  2. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 7 minutes. Remove the pan from the heat and reduce pressure by the water release method - please refer to the instruction manual.
  3. Add drained tuna, red pepper, nuts, parsley and cheese. Replace the lid and bring pressure to 1st red ring for 1 minute. Reduce the pressure by the water release method and serve.


BULGAR WHEAT

Serves: 4
Cooking Time: 5 mins

Ingredients
6 oz (150g) bulgur (cracked) wheat
¾ pint (425ml) chicken or vegetable stock or water plus ½ teaspoon salt

Preparation
  1. Put the wheat and stock into a 3 litre or larger Duromatic pressure cooker and bring to the boil, stirring.
  2. Close the lid and bring pressure to the 1st red ring. Adjust the heat to maintain this pressure for 5 minutes. Remove from the heat and reduce the pressure by the water release method - please refer to the instruction manual.
Pressure Point

Try these variations:
  • After cooking, mix in a tablespoon of salted or toasted nuts together with 1 tablespoon raisins, a little orange zest and 1 tablespoon of chopped parsley.
  • Sauté a small chopped onion in a little butter or oil, add the bulgur and cook as above.
  • Add lemon zest and a chopped spring onion after cooking.

BOSTON BAKED BEANS

Serves: 8 - 10
Cooking Time: 6 mins

Ingredients
1 lb (450g) dried small white beans
2 teaspoons dry mustard
2 rashers bacon, chopped
¼ teaspoon white pepper
2 medium onions, chopped
2 tablespoons brown sugar
4 garlic cloves, crushed
3 tablespoons tomato ketchup
¾ pint (425ml) chicken stock
3 tablespoons molasses

Preparation
  1. Soak beans – see Beans and Pulses introduction page for soaking methods. In a 5 litre or larger Duromatic Pressure cooker, fry the bacon until golden. Add the onions and garlic and sauté until the onions begin to soften. Add the stock, drained beans, dry mustard and white pepper. Mix well.
  2. Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove from the heat and allow pressure to reduce naturally - please refer to the instruction manual.
  3. Drain the cooking liquid from the beans, return them to the pan and mix in the ketchup, sugar and molasses.
Recipe supplied to Kuhn Rikon by Frances Mahler


SPICY LENTIL HOTPOT

Serves: 2 - 4
Cooking Time: 10 mins

Ingredients
4 oz (100g) red lentils
½ teaspoon cayenne pepper
1 tablespoon olive oil
1 pint (565ml) vegetable stock
½ leek, sliced thinly
zest and juice of ½ an orange
1 garlic clove, crushed
2 tablespoons natural yoghurt
1 celery stalk, chopped
black pepper
1 teaspoon ground turmeric
salt to taste

Preparation
  1. Heat the oil in a 3 litre or larger Duromatic pressure cooker. Add the leek, garlic and celery and sauté for 2-3 minutes until golden. Stir in the turmeric and cayenne and sauté for a further 2 minutes. Add lentils, stock and black pepper and stir well.
  2. Close the lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 10 minutes. Remove the cooker from the heat and allow the pressure to reduce naturally - please refer to the instruction manual.
  3. Remove the lid and stir in the orange zest and juice. Check the seasoning and swirl in the yoghurt. Serve with crusty bread.
Recipe supplied to Kuhn Rikon by Kate Allen