Salad

Wild Rice, Mint and Pomegranate Salad

In a standard saucepan, wild rice would cook in as much as 50 minutes. A pressure cooker cuts the time roughly in half while preserving the grain’s pleasantly chewy texture and nutty taste. The vibrant colors make this a beautiful-looking salad a standout. Pomegranate molasses is available at Middle Eastern markets and some supermarkets.

For the salad

2/3 cup uncooked wild rice (4 ounces)

3 cups cold water

Sea salt and freshly ground pepper

2/3 cup dried apricots, peaches or mangoes, soaked in hot water for 10 minutes

1/2 cup pine nuts, shelled pistachios or pumpkin seeds, toasted

2 medium carrots, cut into 1/4-inch dice (about 3/4 cup)

3 scallions, white and light-green parts, coarsely chopped

Large handful fresh mint leaves

1 small bunch baby arugula (about 4 ounces)

For the dressing

1/4 cup pomegranate molasses

1/4 cup extra-virgin olive oil

2 large cloves garlic, crushed and finely chopped

Sea salt and freshly ground pepper

2/3 cup fresh pomegranate seeds

For the salad: Combine the rice and water in a pressure cooker. Lock on the lid and bring to high pressure over medium-high heat. Reduce the heat, but maintain high pressure, and cook for 22 minutes.

To cool, place the pot in the sink at a slight angle and run cold water on the top and down the side, being careful not to let any of the water run over the pressure-release vent or valve. When cool, unlock and remove the lid, taking care to avoid any steam that is released.

Pour the rice into a fine-mesh strainer and rinse under cold water. Allow it to drain, then season with salt and pepper to taste. Transfer to a large mixing bowl.

While the rice is cooking, drain the soaked fruit and chop coarsely. Add to the mixing bowl along with the pine nuts, carrots, scallions, mint and arugula.

For the dressing: Whisk the pomegranate molasses, oil, garlic and salt and pepper to taste in a medium bowl until incorporated. Stir in the pomegranate seeds. Pour over the rice mixture and toss to coat. Makes 4 servings.

Source: Adapted from "The Pressure Cooker Cookbook" by Laura Washburn.

Per serving: 470 calories, 9 g protein, 55 g carbohydrates, 26 g fat (3 g saturated fat), 0 cholesterol, 180 mg sodium, 6 g fiber, 24 g sugar.

Dessert

New England Blueberry Pudding

This moist cake can be made with blackberries or cranberries; if the latter, add an extra 1/2 cup sugar. You’ll need an 8-quart pressure cooker with a steamer basket insert that fits inside it, parchment paper and kitchen twine.

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for greasing

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 cup plain dried bread crumbs

1/2 cup sugar

1 large egg, beaten

2/3 cup milk

1 pint fresh or frozen blueberries

Creme fraiche or heavy cream, for serving

Use a little butter to grease the inside of a 1-quart mold or heatproof bowl, such as a metal mixing bowl.

Sift the flour, baking powder and salt into a separate mixing bowl. Use a pastry cutter or two forks to cut the butter pieces into the sifted ingredients until the butter is well incorporated and no pieces are larger than pea-size. Add the bread crumbs and sugar, mixing well, then gently stir in the egg, milk and blueberries.

Pour the mixture into the mold or heatproof bowl that will fit inside the steamer insert of your pressure cooker, making sure to fill the mold or bowl no more than three-quarters full.

Fold over a piece of parchment paper to form a double-thick square that hangs over the edges of the mold or bowl by a few inches, creating a pleat to allow for the pudding’s rise. Use a little butter to grease the underside of the paper. Use kitchen twine to secure the paper just under the rim of the mold or bowl, making sure the twine is long enough to loop over the top and tie on the opposite side; this will create a handle you’ll use to lift out the pudding when it’s done.

Fill the pressure cooker with at least 2 inches of water and bring it just to a boil over medium or medium-high heat. Place the mold or bowl in the steamer insert (or on a steamer rack that fits inside the pressure cooker), then lower it into the pressure cooker. Cover with the pressure cooker lid but do not clamp it on. Steam for 15 minutes; this step is necessary so the pudding will rise.

Clamp on the lid; bring the cooker up to full pressure. Reduce the heat to medium, if needed. Cook for 35 minutes; when you peek under the parchment, the cake should look cooked through. Turn off the heat and carefully vent the pressure cooker right away. Use the twine handle to lift out the mold or bowl.

Discard the twine and parchment paper. Use a table knife to run around the inside of the mold or bowl to loosen the pudding. Place a serving plate on top of the bowl, then invert the pudding.

Serve warm or at room temperature, with creme fraiche or cream. Makes 6 servings.

Source: Based on a recipe in "The United States Regional Cook Book" edited by Ruth Berolzheimer (1947) and featured in "80 Recipes for Your Pressure Cooker" by Richard Ehrlich.

Per serving (using low-fat milk): 470 calories, 9 g protein, 71 g carbohydrates, 18 g fat (10 g saturated fat), 80 mg cholesterol, 380 mg sodium, 3 g dietary fiber, 25 g sugar.

Side Dish

Mushroom, Spinach and Carrot Biryani

It looks and tastes complex, but this dish comes together faster than you might think, especially if you buy packaged, pre-sliced mushrooms.

2 tablespoons vegetable oil

1 small onion, cut into 1/2-inch dice (3/4 cup)

2 1/2 cups halved and sliced mushrooms (about 6 ounces)

1 large carrot, peeled and grated (about 3/4 cup)

1 1/2 cups uncooked basmati rice

2 to 3 teaspoons hot curry powder

1 small fresh chile pepper, stemmed, seeded and finely chopped

2 cardamom pods, crushed

Pinch saffron

1-ounce piece fresh ginger, peeled and grated

2 cups no-salt-added chicken broth or vegetable broth

1 to 2 teaspoons sea salt

5 cups fresh spinach leaves (about 7 ounces)

1/3 cup roasted cashews (optional)

Large handful chopped cilantro leaves (from about 1/2 bunch)

Large handful chopped mint leaves

Combine the oil, onion, mushrooms and carrot in a 6-quart or larger pressure cooker. Cook uncovered over medium-high heat for 8 to 10 minutes, stirring occasionally and taking care not to let the vegetables burn, until the vegetables are a deep brown color, caramelized and aromatic.

Stir in the rice, curry powder, chile, cardamom, saffron and ginger; cook 1 minute, stirring to coat the rice with the oil. Add the broth and the salt. Lock on the pressure cooker lid and bring to high pressure. Lower the heat as much as you can while still retaining high pressure, and cook for 20 minutes.

To cool, place the pot in the sink at a slight angle and run cold water on the top and down the side, being careful not to let any of the water run over the pressure-release vent or valve. When cool, unlock and remove the lid, taking care to avoid any steam that is released.

Taste the mixture and adjust the seasoning. Stir in the spinach, return the pan to the heat and cook uncovered for 3 to 5 minutes, stirring occasionally, until any remaining liquid is almost completely absorbed and the spinach is cooked. Remove from the heat and let stand for 5 to 10 minutes.

Taste, and adjust the seasoning. Stir in the cashews, if using, and the chopped herbs. Makes 6 servings.

Source: Adapted from "The Pressure Cooker Cookbook" by Laura Washburn.

Per serving: 230 calories, 6 g protein, 38 g carbohydrates, 6 g fat (1 g saturated fat), 10 mg cholesterol, 460 mg sodium, 2 g fiber, 2 g sugar.

Side Dish

Okra, Corn and Tomatoes

This is a dish from Mississippi intended to be served with fried chicken. The recipe calls for bacon fat, which imparts nice flavor, but you can substitute vegetable oil. You’ll need a 6-quart pressure cooker.

6 scallions, white and light-green parts, chopped

3 small to medium green bell peppers, stemmed, seeded and coarsely chopped

2 tablespoons rendered bacon fat (or vegetable oil)

1 pound whole, fresh okra, tops trimmed

Kosher salt and freshly ground pepper

28 ounces canned no-salt-added chopped tomatoes, with their juices

1 teaspoon sugar

1 heaping cup frozen corn kernels

Combine the scallions, green bell peppers and bacon fat in the pressure cooker over low heat. Cook uncovered for about 5 minutes, stirring occasionally, until the scallions are soft and fragrant.

Add the okra and stir to coat evenly; season with salt and pepper to taste. Add the tomatoes and their juices, and the sugar. Clamp down the lid. Bring up to full pressure over medium-high heat, then reduce the heat to medium and cook for 10 minutes.

Reduce the heat to low, then carefully vent the pressure cooker right away. Test a piece of okra; if it’s still chewy, cook uncovered for another few minutes. Otherwise, add the corn and put the lid back on (without pressurizing). Cook for a minute or two, until the corn is heated through. Makes 6 servings.

Source: Adapted from "Regional American Cookery" by Sheila Hibben (1932) and featured in "80 Recipes for Your Pressure Cooker" by Richard Ehrlich.

Per serving: 140 calories, 4 g protein, 22 g carbohydrates, 5 g fat (1 g saturated fat), 0 cholesterol, 75 mg sodium, 6 g dietary fiber, 9 g sugar.