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Handy appliance eases pressure of cooking dinner

By Wolfgang Puck, Tribune Content Agency on

All too often, families rely on takeout or fast food. But what is a parent to do when that option isn't feasible?

I find that the modern pressure cooker can provide a perfect solution. Unlike the pressure cookers of old, that hissed and rumbled threateningly on the stovetop, today's electric ones are models of convenience, ease and safety. Just plug in the appliance, add your prepped ingredients, seal the lid securely and set the timer. In minutes, rather than hours, you have a delicious, satisfying one-pot meal ready to dish up.

A perfect example of just such a family-friendly supper is the following for reisfleisch. When I was growing up in Austria, this slowly simmered casserole of rice and meat (the name literally means "rice-meat") was one of my favorite dishes that my mother and grandmother served to me and my siblings. It was a delicious, economical way to feed a family generously.

The recipe adapts well to a pressure cooker. I've found a way not only to cook it much more quickly using an electric pressure cooker, but also make it healthier with brown rice, lower-fat meats and extra vegetables. Cutting up all the easy-to-find ingredients and then briefly sauteing inside the pressure cooker as it heats up will only take you not much more than about 20 minutes of active work. Then, you can seal on the lid, set the timer and leave the pressure cooker alone to do the rest, before letting the pressure release on its own. In less than an hour before you started, dinner is ready to serve.

Better still, my recipe addresses another concern among home cooks today: serving healthy food. With its lean meats, generous vegetables and brown rice, this flavorful dish derives less than 12% of its calories from fat. And it's incredibly satisfying, with the chewiness of the brown rice and the robust but not overwhelming spiciness helping everyone slow down and savor each mouthful.

HEALTHY REISFLEISCH WITH BEEF AND TURKEY KIELBASA

Serves 8

1 tablespoon unsalted butter

1 1/2 cups (375 mL) diced organic red bell pepper

1 1/2 cups (375 mL) diced yellow onion

1 1/2 cups (375 mL) diced celery

1 1/2 cups (375 mL) diced carrot

2 garlic cloves, minced

2 cups (500 mL) long-grain brown rice

2 1/4 cups (560 mL) organic, low-sodium chicken broth

2 teaspoons fresh lemon juice

 

1 pound (500 g) smoked turkey kielbasa sausage, cut into 1/4-inch (12-mm) slices

1 pound (500 g) lean beef steak, such as top sirloin, well trimmed of excess fat and cut into bite-size pieces

1 tablespoon sweet paprika

1 to 2 teaspoons red pepper flakes (optional)

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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