Recipe for Basmati Salad with Corn and Roasted Red Peppers 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil - (to 2)
1 lrg garlic clove peeled, and
finely chopped
1/2 tsp whole cumin seeds
1 lrg onion finely chopped
1 cup brown Basmati rice
Fresh corn kernels from 2 large ears
of sweet white corn
1 can chicken broth - (14 1/2 oz)
(or vegetable stock)
1 tsp sea salt
(less if using salted stock)
2 lrg roasted red bell peppers seeded, and
cut into strips 1/4" by 1/2"
1/3 cup minced fresh coriander - (tightly packed)
Freshly-ground black pepper to taste
Instructions:
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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Basmati Rice-Stuffed Cabbage   ::   Basmati: Cleaning, Washing, Soaking   ...