Celebrating National Rice and Mushroom Month with the Power Pressure Cooker

Rice: what a simple, versatile and enjoyable food. So enjoyable, in fact, that September has been designated as National Rice Month in the United States. Mushrooms are another delectable ingredient that helps liven up many dishes. September also marks National Mushroom Month.

To celebrate these two foods, we’re here to share recipes for cooking three different types of rice and mushroom risotto in a power pressure cooker.

White Rice               

Ingredients:

  • 2 cups long-grain white rice
  • 16 ounces water
  • 1 teaspoon oil
  • A pinch of salt (optional)

Directions:

  • Place the inner pot into the Power Pressure Cooker.
  • Add the rice, water, oil and salt.
  • Press the RICE/RISOTTO button once to select “White” (6 minutes).
  • Place the lid on the Power Pressure Cooker, lock the lid and switch the pressure release valve to “Closed.”
  • Once the timer reaches zero, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam naturally release. When the steam is completely released, remove the lid.
  • Fluff rice with a fork and serve (serves up to four people).

Brown Rice

Ingredients:

  • 2 cups brown rice
  • 18 ounces water
  • 1 teaspoon oil
  • A pinch of salt (optional)

Directions:

  • Place the inner pot into the Power Pressure Cooker.
  • Add the rice, water, oil and salt.
  • Press the RICE/RISOTTO button. To select “Brown.” Press the TIME ADJUSTMENT button until you reach 18 minutes.
  • Place the lid on the Power Pressure Cooker, lock the lid and switch the pressure release valve to “Closed.”
  • Once the timer reaches zero, the cooker will automatically switch to KEEP WARM.
  • Press the CANCEL button. Let the steam naturally release. When the steam is completely released, remove the lid.
  • Fluff rice with a fork and serve (serves four people).

Greek Rice

Ingredients:

  • 4 tablespoons olive oil
  • 1 cup onion, diced small
  • 2 tablespoons garlic, minced
  • Lemon zest of 1 lemon
  • 1 teaspoon cumin
  • 5 pound baby spinach
  • 2 cups basmati rice
  • 5 cups chicken broth
  • 4 tablespoons fresh dill, chopped
  • 1 teaspoon salt
  • 5 teaspoon pepper

Directions:

  • Place the inner pot into the Power Pressure Cooker. Press the CHICKEN/MEAT button (15 minutes).
  • Add the oil; sear each chicken to a light golden brown. Remove and reserve for later
  • Add in the mushrooms, onions and garlic, and cook 2-3 minutes.
  • Return chicken to inner pot, and then add in the wine, stock parsley and cornstarch slurry, mix.
  • Place the lid on the Power Pressure Cooker and lock. Switch the Pressure Release Valve to “Closed.”
  • Once the timer reaches zero, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to “Open.” When the steam is released completely, remove the lid.
  • Serve with lemon zest, sliced almonds and feta cheese as the garnish (serves four people).

Mushroom Risotto

Ingredients:

  • 2 cups Arborio Rice (Risotto)
  • 4 cups stock
  • 2 cloves garlic minced
  • 1 onion, diced
  • 2 ounces olive oil
  • 4 ounces heavy cream
  • 2 tablespoons grated parmesan cheese
  • 1 ounce basil and fresh chiffonade
  • 8 ounces crimini mushrooms
  • 4 ounces Sherry

Directions:

  • Place the inner pot into the Power Pressure Cooker.
  • Push the RICE/RISOTTO button. Adjust time to 8 minutes.
  • Heat the olive oil, sweat the onions and garlic for 2 minutes, add mushrooms, cook 3 minutes.
  • Add the rice, Sherry and stock mix to evenly distribute mushrooms.
  • Place the lid on the cooker, lock lid and switch the Pressure Valve to “Closed.”
  • Once the timer reaches zero, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to “Rapid Release.” When the steam is completely released, remove the Lid.
  • Pour the heavy cream into the rice mixture and fold in parmesan cheese and basil.
  • Serve (serves four people).

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