Basmati Salad With Corn And Roasted Red Peppers

Recipe Ingredients

1 tablespoon	15ml	Olive oil - (to 2)
1 tablespoon	15ml	Garlic clove - peeled, and (large)
		Finely chopped
1 1/2 teaspoons	7.5ml	Whole cumin seeds
1 teaspoon	5ml	Onion - finely chopped (large)
1 cup	160g / 5.6oz	Brown Basmati rice
		Fresh corn kernels from 2 large ears
		Of sweet white corn
1		Chicken broth - (14 1/2 oz)
		= (or vegetable stock)
1 teaspoon	5ml	Sea salt
		= (less if using salted stock)
2		Roasted red bell peppers - seeded, and (large)
		Cut into strips 1/4" by 1/2"
1/3 cup	30g / 1.1oz	Minced fresh coriander - (tightly packed)
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Balsamic vinegar - (to 2)

Recipe Instructions

Heat the oil in the pressure cooker and saute the garlic, cumin, and onion for 1 minute, stirring frequently.

Stir in the rice, making sure to coat it thoroughly with the oil. Add the stock and optional salt. Stir until the mixture reaches the boil over high heat.

Close lid and bring pressure to the first red ring (8 pounds pressure) over high heat. Immediately adjust the heat downward to maintain pressure at the first red ring and cook for 15 minutes.

Release the pressure with the Fingertip Release Method.

Remove the lid when the pressure has subsided and stir in the corn, roasted peppers, pepper, Balsamic vinegar and cilantro.

Place the lid on the cooker and leave sitting off the heat for 3 more minutes.

Serve immediately or chill to serve cold. Tastes great the second day!

This recipe yields 4 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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