Pressure cooked savory mushroom quinoa pilaf

 
                Pressure Cooked Savory Mushroom Quinoa Pilaf
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grain
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil or butter
    1      large         onion -- coarsely chopped
    1      clove         garlic -- minced
    1                    green or red bell pepper -- finely diced
    2      stalks        celery -- thinly sliced
      1/2  pound         mushrooms -- sliced
           pinch         cruched red pepper flakes -- optional
      1/2  teaspoon      dried oregano -- or
                         dried basil
    2 1/4  cups          vegetable stock -- or
                         chicken stock -- or
                         bouillon
    1      tablespoon    Dijon-style mustard
                         salt -- to taste
    1 1/2  cups          quinoa -- rinsed and drained
 
 serves 4 to 6
 
 Heat the oil in the cooker.  Saute the onion and garlic until the onion is ligh
 tly browned, about 4 minutes.  Toss in the bell pepper, celery, msuhrooms, crus
 hed red pepper (if using) and oregano.  Saute an additional 3 minutes, stirring
  frequently.  Add the stock, mustard, and salt to taste, and bring to the boil.
   Stir in the quinoa.  Lock the lid in place and immediately set the timer for 
 two minutes.  Over high heat bring towards high pressure.  Turn off the heat af
 ter 2 minutes; then let the pressure drop naturally for 10 minutes.  Remove the
  lid, tilting it away from you to allow any excess stam to escape.  If the quin
 oa is not quite done, replace the lid and cook over medium heat for a few minut
 es longer, stirring in a few tablespoons of water if the mixture seems dry.  Ad
 just seasonings and serve immediately.
 
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