The audio and video are out of sync on this video as well. Just for the information of anyone else watching, the chef said he put the machine on high heat in order to saute the vegetables, but he actually set it on the "keep warm" setting. I'm not sure if he meant to get it as hot as possible, which would have been the "browning" setting, or just misspoke, but the "keep warm" setting actually is a much lower heat setting than "high heat".
When hot, add the chopped onions, carrots, and celery. Cook, stirring occasionally and then, until onions are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds wait 3 minutes and then use Quick Pressure Release to release pressure. (cont.)
Thanks for asking, we're posting the recipe in a series of comments here: Rice Pilaf (makes 6 cups)
1½ tablespoons unsalted butter 1 medium onion, finely chopped (about 1 cup) 1 medium carrot, finely chopped 1 celery stalk, finely chopped 2 cups long grain white rice ¼ teaspoon kosher salt 3 cups chicken broth sage leaf (optional)
Directions: Place the butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Sauté and let butter heat for 2 to 3 minutes. (cont.)
The audio and video are out of sync on this video as well. Just for the information of anyone else watching, the chef said he put the machine on high heat in order to saute the vegetables, but he actually set it on the "keep warm" setting. I'm not sure if he meant to get it as hot as possible, which would have been the "browning" setting, or just misspoke, but the "keep warm" setting actually is a much lower heat setting than "high heat".
ReplyDeleteWhen float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
ReplyDeleteFluff rice and serve immediately.
Nutritional information per serving (½ cup):
Calories 137 (12% from fat) • carb. 26g • pro. 3g • fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg • calc. 17mg • fiber 1g
When hot, add the chopped onions, carrots, and celery. Cook, stirring occasionally and then, until onions are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds wait 3 minutes and then use Quick Pressure Release to release pressure. (cont.)
ReplyDeleteThanks for asking, we're posting the recipe in a series of comments here:
ReplyDeleteRice Pilaf (makes 6 cups)
1½ tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 cups long grain white rice
¼ teaspoon kosher salt
3 cups chicken broth
sage leaf (optional)
Directions:
Place the butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Sauté and let butter heat for 2 to 3 minutes. (cont.)
Is there a place to find the actual recipes for this? I'm interested to know how much broth and rice he used.
ReplyDelete