Cranberry Salad With Jello

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Quinoa Risotto with Arugula Pressure Cooker

Quinoa Risotto With Arugula Pressure Cooker


SERVES 3 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

  • 1 cup white quinoa
  • 2 tablespoons olive oil
  • 1 cup finely chopped white onion
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 2¼ cups vegetable broth
  • ½ cup thinly sliced cremini mushrooms
  • ½ bunch skinny asparagus, bottoms trimmed and cut into 1-inch pieces
  • 2 cups coarsely chopped arugula
  • 1 medium carrot, shredded
  • ¼ to ½ cup grated Parmesan cheese, to taste (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black or white pepper


  1. If necessary, rinse the quinoa well in a fine mesh strainer under cold running water, rubbing the grains with your fingers until no suds appear
  2. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium heat
  3. Add the onion and cook, stirring a few times, until softened, about 4 minutes
  4. Stir in the quinoa and garlic and cook, stirring, for about a minute
  5. Pour in the wine, increase the heat to medium-high, and let the wine bubble until evaporated
  6. Add the broth and bring to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 5 minutes
  11. Meanwhile, in a nonstick skillet over medium-high heat, heat the remaining 1 tablespoon oil
  12. Add the mushrooms and asparagus and cook until all the liquid from the mushrooms evaporates, the mushrooms have browned on one side, and the asparagus is crunchy tender
  13. Remove from the heat
  14. Remove the pressure cooker from the heat and open with the Natural Release method; let stand for 10 minutes
  15. At time, if the pressure is not all released, open the valve
  16. Be careful of the steam as you remove the lid
  17. The mixture will be loose, the quinoa tender and translucent; each grain should have a little thread (the bran) protruding from it
  18. Stir the arugula, carrot, mushrooms, and asparagus into the quinoa with a large rubber spatula and simmer over medium heat with the lid off for a couple minutes to warm the vegetables
  19. Stir in the cheese, if using, salt, and pepper and serve

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