Sweet Red Rice and Beans

I just wanted to share this delicious rice dish I made that was even great cold.  It started with a homemade stock that included three small bay leaves and a large stick of cinnamon.

In the pressure cooker I put half "red rice" (like a cross between brown rice and wild rice, very tasty) and half black-eyed peas with twice as much stock/broth as the rice and beans.  I added dried fried onions and a mixture of nuts and seeds and cooked under pressure for 15 minutes plus natural pressure release.

You can even add some extra raisins or chopped dried fruit to celebrate Tu B'Shvat - the birthday of the trees.  Happy Tu B'Shvat!

Red Beans and Rice in the Pressure Cooker

My version was mild enough for every member of my very white family.  Even both my picky kids liked it and asked for seconds and thirds!  Look at the end for tips to spice it up and a low-glycemic version.

Ingredients:

• 1-2 red onions
• 2-3 cloves garlic
• olive oil
• cherry tomatoes (or other ripe or canned, drained tomatoes)
• 1-2 dry bay leaves
• 1-2 large dry hot peppers - seeded, no need to chop or pre-soak
• 
• dry or fresh chopped thyme
• 1 cup long-grain brown rice, rinsed
• 1 cup red/kidney beans (See step 1 for soaking tips.)
• 3.5 cups water or broth, plus water for rinsing and soaking
• smoked paprika
• salt

Pressure Cooker Risotto with Roasted Leeks

I made this risotto in my pressure cooker loosely based on a recipe from Pressure Perfect by Lorna Sass.   You can make it in a regular pot with more stirring and slowly adding hot broth, but this post is really about the pressure cooker.

1. Sauté a large handful of chopped leeks* in oil in the pressure cooker.  Add 1.5 cups short grain rice and continue cooking and stirring until the rice starts to turn golden.

2. Add 1/2 cup white wine, followed by 3.5 cups of stock/broth and a generous pinch of salt.  Bring pressure to high.