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Handy appliance eases pressure of cooking dinner

By Wolfgang Puck, Tribune Content Agency on

Kosher salt

Freshly ground black pepper

1 1/2 cups (375 mL) frozen peas

2 tablespoons chopped fresh Italian parsley, for serving

Set the pressure cooker timer to 10 minutes and preheat for 5 minutes.

In the pressure cooker pot, melt the butter and cook until it starts to turn a light nut-brown color. Immediately add the bell pepper, onion, celery, carrot and garlic. Saute, stirring frequently, until the vegetables turn glossy and begin to soften slightly, about 3 minutes.

 

Add the rice, broth, lemon juice, sausage, beef, paprika, red pepper flakes to taste (if using), and salt and pepper to taste. Stir well.

Secure the lid on the pressure cooker and seal the steam vent. Reset the timer to 15 minutes.

When the time is up, allow the pressure to release naturally for 10 minutes. Then, open the steam vent to release any remaining pressure. Uncover the pressure cooker, add the frozen peas, and fluff the rice lightly with a fork to distribute the peas through the rice.

Re-secure the pressure cooker lid and leave for 5 minutes to allow the peas to heat through.

Release the pressure valve and remove the lid. Scoop the reisfleisch into bowls or onto serving plates and garnish with the parsley.


(c) 2020 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

 

 

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