Pressure Cooker Sicilian Steamed Leeks Food

PRESSURE-COOKER SICILIAN STEAMED LEEKS

Pressure-Cooker Sicilian Steamed Leeks image

I love the challenge of developing recipes for my garden leeks, a delicious but underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large tomato, chopped
1 small navel orange, peeled, sectioned and chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced Greek olives
1 teaspoon capers, drained
1 teaspoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon grated orange zest
1/2 teaspoon pepper
6 medium leeks (white portion only), halved lengthwise, cleaned
Crumbled feta cheese

Steps:

Combine the first 9 ingredients; set aside. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set leeks on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. , Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER

Leek & Asparagus Risotto in a Pressure Cooker image

Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks.

Provided by Spinning Ninny

Categories One Dish Meal

Time 40m

Yield 4-6 1 C servings, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch segments
1 1/4 cups parmesan cheese, shredded

Steps:

In a pressure cooker, heat the olive oil and butter.
Add the garlic and leeks, saute until soft.
Add the rice, stir thoroughly and then add broth.
Cover pressure cooker, and heat to high pressure.
Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
While risotto cooks, steam asparagus in water.
When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
Serve immediately.

Nutrition Facts : Calories 515, Fat 18.9, SaturatedFat 9, Cholesterol 39, Sodium 527.8, Carbohydrate 67, Fiber 3.3, Sugar 2, Protein 18.2

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