Stuck Pot Rice And Lentils With Pita Crust Recipes

Steps:

• Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
• Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
• Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
• Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
• Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
• Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
• In a small bowl, season the yogurt with salt to taste.
• Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

Steps:

• Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper.
• In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture.
• Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately.
• When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more.
• Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.

Steps:

• 1. Bring a medium pot of water to a boil and salt it. Stir in the lentils and return to a boil. Add the rice and return to a boil, then lower the heat so the water bubbles along nicely. (If you're using brown rice, add the rice and lentils to the boiling water at the same time.) Cook undisturbed-white rice for about 5 minutes, brown rice for about 15 minutes. Drain and set aside. Taste (the rice and lentils will be only partially done), add salt if necessary, and sprinkle with pepper.
• 2. Melt the butter in a small bowl or pot (or just put the oil in) and stir in the saffron if you're using it.
• 3. Put half of the melted butter or oil in a large, heavy pot with a tight-fitting lid over medium-high heat. Add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the dates, remove, and turn off the heat.
• 4. Add the remaining butter or oil to the pot. Cover the bottom with the pita pieces. Add half of the rice and lentil mixture, then the onion, and finally the other half of the rice and lentils. Sprinkle it all with 1/3 cup water. Wrap a clean kitchen towel around the lid of the pot so that the corners are on top and don't fall anywhere near the stove and cover the pot. Turn the heat to medium-high. When you hear sizzling-about 5 minutes-turn the heat down to very low. Cook, completely undisturbed, for about 30 minutes, or until the pita starts to smell toasty-you will know-but not burned. Remove from the heat and let sit for another 5 minutes.
• 5. Carefully remove the lid and the cloth and turn the pot upside down over a plate. If the pita comes out in a single crust, terrific. If not, use a spatula to scrape the pieces out of the pan and put them on top of the rice. Serve immediately, sprinkled with a bit of salt and pepper if you like.
• Add the julienned zest from 1 orange to the dates (or eliminate the dates if you like) and add 1/2 cup mixed nuts (like pistachios, almonds, and pine nuts) in Step 3. Sprinkle the rice with 1/2 teaspoon or more coarsely ground cardamom seeds.
• Here it's the rice that makes the crust: Eliminate the saffron, dates, and pita. Add chopped hot fresh chile to taste and about a tablespoon peeled and minced fresh ginger to the onion in Step 3. Stir in a tablespoon or so of curry powder or garam masala, then gently stir in the rice and lentils.
• Omit the lentils, saffron, and dates. And a chopped bell pepper (any color) with the onion in Step 3. In Step 4, line the pot with tortillas instead of pita. Layer the rice with the onion mixture and a cup or so of drained cooked beans (like black, pinto, or kidney beans).