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VEGETARIAN
VEGETABLE HERB RICE
Serves: 4 to 6
INGREDIENTS
2 Tablespoons vegetable oil
1 onion, diced
2 cloves garlic, finely chopped
½ cup chopped Italian (flat-leafed) parsley plus
extra 2 Tablespoons chopped Italian (flat-leafed)
parsley
¼ cup chopped fresh chives
½ cup chopped scallions (shallots)
1½ cups English spinach, washed and
finely chopped
3 rice duo cups long grain rice
½ cup frozen peas, defrosted
3 rice duo cups chicken or vegetable stock
Salt and pepper to taste
METHOD
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 12 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking bowl
is heating before cooking. Add oil to
bowl heat for 20 seconds; sauté onions
until golden brown, about 3 minutes.
Stir in garlic and cook for 30 seconds.
Add herbs, scallions and spinach and
cook for 1 minute. Stir in rice and cook,
stirring constantly for 3 minutes. Add
peas and stock and bring to a boil,
stirring occasionally. Secure lid on.
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
5. Enter 8 minutes TIME, time is displayed
on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE. Leave with lid on for
5 minutes before serving.
9. Open lid. Season to taste with salt and
pepper, garnish with extra chopped
parsley and serve.