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Print this Recipe    Rice Pilaf

Seasoned Rice Pilaf
8 servings

2 tbs. margarine
1 onion, chopped
2 C long grain white rice
2 C chicken broth
1 3/4 C water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon onion powder
1 1/2 C water

Heat cooker, melt margarine and saute onion. Combine onion with
remaining ingredients (except for 1 1/2 C water) in a metal bowl
which will fit loosely in cooker. Cover bowl firmly with aluminum
foil. Pour 1 1/2 C. water into cooker Place bowl on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and
COOK 5 MINUTES (after reaching pressure) with pressure regulator
rocking slowly. Let pressure drop on it's own accord. Open cooker,
and let the rice sit for 5 min.


Variation: Grecian Rice Pilaf: After pressure has dropped, combine
rice with 3/4 C. frozen peas, 3/4 cup pitted olives (cut in half)
and 1 large red bell pepper, cut into bite size pieces. Allow rice
to sit 5 minutes.

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