Saturday, April 9, 2011

Using Rice done in the Pressure Cooker and our two terrifice recipes to use over the rice!

I love using the Pressure Cooker for doing rice.  I love Brown Rice, I won't go in detail why it is so much better for you, it just is.  I like the brown rice from Lundberg.  Some one suggested using the sweet brown rice, it's okay but I really like the short or long grain rice from Lundberg.
1 cup rice
2 cups water
1/2 tsp salt
Pressure for 15 minutes, natural release.
I forgot my rice and left it in there for a couple of hours, it still was wonderful and done to perfection.
Simple Chicken Curry:
1 lb Chicken, which is boned and chopped
2 TB. vegetable oil or butter
1 medium onion, peeled and minced
2 cloves garlic, minced, or 1/2 tsp. Garlic Granules
4 inch section fresh Ginger, peeled and grated- or 1 tsp ground ginger
1 tsp. Sweet Curry powder
1 tsp. Hot Curry Powder
1 tsp. Garam Masala
1/2 tsp. Salt
1/2 cup plus 2 Tb. water, divided
2 ripe tomatoes, good-sized, washed, cored and chopped into large hunks
1 Cup plain low-fat yogurt
Place all dry spices in a small bowl, cover with 2 TB. water, let stand while chopping the chicken into bite-sized pieces, mincing the onion and garlic.  Heat oil over medium heat.  When hot, add onion, garlic and ginger.  Fry, for about 3 minutes until onions start to brown and everything smells really good.  Spoon in the curry/water mixture, stir quickly.  The mix will become quite dry, keep stirring until everything is a smooth paste, about 2 minutes.  Add the chicken pieces, saute quickly for a few minutes until well coated, then add water and chopped tomatoes, stirl well,  Reduce heat to a simmer and cook 20 minutes, stirring every 5 minutes or so.  Add yogurt, stir well, raise heat to medium, simmer until the sauce is thick and golden.  I added about 2 tlbsp. arrow root, or cornstarch to a littl water, mix and add to chicken mixture, I like it a little thicker than what it was doing. Serve over the rice.
Serves 4.
Recipe from Penzeys Spices
Chicken Fried Rice:
1/2 pound ground chicken
Onion and garlic minced
1/4 cup low-sodium chicken broth
1 TB. Teriyaki Sauce/Marinade
1/2 tsp. Coriander
2 Tsp. Peanut oil
2 large eggs, lightly beaten
1 tsp. minced peeled fresh ginger
2 carrots, finely chopped
1 green bell pepper, seeded and chopped
6 scallions, sliced
1 1/2 cups cold cooked brown rice
1/2 cup thawed frozen green peas
Spray a large nonstick skillet; heat.  Saute the chicken until browned, add onion and garlic if you like,
Transfer to a medium bowl; stirl in the broth, teriyaki sauce and coriander.
Stir-fry the eggs until set but still moist.  Transfer to the bowl.
Heat the remaining tsp. of oil; saute the ginger, carrots, bell pepper, and scallions until tender, about 5 minutes.  Stir in the rice and peas; about 5 minutes. Add the chicken mixture; cook until heated through, about 5 minutes.
Makes 4 servings.  1 1/2 cups  272 calories.
From Weight Watchers Cookbook

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