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Brown Rice and Lentil Stew (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3 cloves garlic -- minced
3 cups coarsely chopped onions
3 stalks celery -- sliced
2 1/2 cu raw short-grain brown rice -- picked over & rinsed
1/2 pound mushrooms -- sliced
4 3/4 cups chicken stock or bouillon
or
vegetable stock or bouillon
2 bay leaves
1 1/2 teaspoons dried oregano
1 tablespoon prepared mustard
1/2 teaspoon salt -- or to taste
1 cup tomato sauce
1 cup minced fresh parsley
serves 6 to 8
Author's note: This recipe calls for short-grain brown rice, which has a delig
htully chewy texture - a nice contrast to the pliant lentils.
Heat the oil in the cooker. Saute the garlic and onions until the onions are l
ightly browned, about 4 to 5 minutes. Stir in the celery, brown rice, and lent
ils, 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 fo
r 20 minutes. Let the pressure drop naturally for 10 minutes. Quick release a
ny remaining pressure. REmove the lid, tilting it away from you to allow any e
xcess 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 desir
ed consistency, stirring in a bit of boiling water if the mxiture seems dry. A
djust seasonings and serve.
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