*  Exported from  MasterCook  *
 
                Brown Rice and Lentil Stew (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    3      cloves        garlic -- minced
    3      cups          coarsely chopped onions
    3      stalks        celery -- sliced
    2 1/2   cu           raw short-grain brown rice -- picked over & rinsed
      1/2  pound         mushrooms -- sliced
    4 3/4  cups          chicken stock or bouillon
                         or
                         vegetable stock or bouillon
    2                    bay leaves
    1 1/2  teaspoons     dried oregano
    1      tablespoon    prepared mustard
      1/2  teaspoon      salt -- or to taste
    1      cup           tomato sauce
    1      cup           minced fresh parsley
 
 serves 6 to 8
 
 Author’s note:  This recipe calls for short-grain brown rice, which has a delig
 htully chewy texture - a nice contrast to the pliant lentils.
 
 Heat the oil in the cooker.  Saute the garlic and onions until the onions are l
 ightly browned, about 4 to 5 minutes.  Stir in the celery, brown rice, and lent
 ils, and saute another minute.  Add the mushrooms, stock, bay leaves, oregano, 
 and mustard, and bring to the boil.  Lock the lid in place oand over high heat 
 bring to high pressure.  Adjust the heat to maintain high pressure, and cook fo
 r 20 minutes.  Let the pressure drop naturally for 10 minutes.  Quick release a
 ny remaining pressure.  REmove the lid, tilting it away from you to allow any e
 xcess steam to escape.
 
 Remove the bay leaves and stir in the salt, tomato sauce, and parsley.  If the 
 rice or lentils are not quite done, cover, and simmer over low heat until desir
 ed consistency, stirring in a bit of boiling water if the mxiture seems dry.  A
 djust seasonings and serve.
 
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