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Ingredients
- 1 c. Water
- 20 x Parsley sprigs, thick stems removed, each in 3 pcs
- 20 x Coriander sprigs, thick stems removed, each in 3 pcs
- 2 lrg Poblano or possibly green bell peppers, roasted, seeded, coarsely minced
- 1 Tbsp. Safflower or possibly canola oil
- 2 tsp Chopped garlic
- 1/2 c. Onion, coarsely minced
- 1 1/2 c. Long grain brown rice, rinsed/liquid removed
- 1/2 c. Boling water, (use higher amount in jiggle top pressure cooker) (up to 3/4)
- 2 tsp Mild chili pwdr
- 1 tsp Salt, or possibly to taste
- 2 c. Fresh corn kernels, (or possibly frzn-defrosted
- 1/3 c. Pitted green olives, minced
- 1/3 c. Roasted red bell peppers, diced
- 1/3 c. Fresh coriander, chopped
Directions
- In a blender, combine the water, parsley, coriander and poblano peppers to create a thin puree. Set aside. Heat the oil in the cooker. Cook the garlic over Medium-High heat, stirring frequently, till brown. Immediately add in the onion and continue to cook, stirring frequently, for 1 minute. Stir in the rice, reserved green puree (stand back to avoid sputtering oil), boiling water, chili pwdr, salt and corn. Lock the lid in place. Set the cooker on a heated Flame Tamer. Ove High heat, bring to High pressure.
- Lower the heat just sufficient to maintain High pressure and cook for 25 min. Allow the pressure to come down naturally for 10 min.
- Quick-release, under cool running wate,r any remaning pressure. Remove the lid, tilting iti away from you to allow any excess steam to escape. Fluff up the rice and stir in the olives, red bell pepper and chopped coriander before serving.
- Serves 4. Notes: For a hotter dish, add in a jalapeno pepper, seeded/diced to the green puree. To create a more substantial dish, stir in a c. of cooked black beans when you add in the olives and red bell peppers.
- Co. '94
- NOTES : A Flame Tamer (heat diffuser) is set under the cooker to prevent scorching when cooking dry pilafs or possibly concentrated ingredients which contain a high percentage of natural sugar. It is an inexpensive item available at any well-stocked hoseware store. It will take a few min longer to bring the temperature up to pressure. If the bottom of your pressure cooker is thick, it may not be necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 65 | 17% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 781mg | 33% |
| Potassium 405mg | 12% |
| Total Carbs 73.86g | 20% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.18g | 2% |
| Protein 8.04g | 13% |
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