SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
Showing posts with label pressure cooker. Show all posts
Showing posts with label pressure cooker. Show all posts
Saturday, March 15, 2014
LENTIL SOUP
LENTIL SOUP
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
Subscribe to:
Posts (Atom)