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 Parent Directory                                                                                     

Cooking Times

Green Beans: boil for 15 minutes, a soup spoon of salt

Beets : 3 or 4 medium to large beets (5 to 8 ounces each)
Scrub the beets well but do not peel. Trim off any root “hair”. Place a steamer basket in the pressure cooker and add water, a little more than a cup, just until the water starts to show through the holes of the steamer basket. Arrange the beets on the rack.
Bring the water to a boil, lock the lid in place and bring to pressure over high heat. Lower the heat just enough to maintain high pressure. Cook the beets 12 to 15 minutes–the larger the beets, the more cooking time.

Remove from the heat. If you have a few extra minutes, allow the pressure to come down naturally. Otherwise, release the pressure by placing edge if the cooker under cold running water. (Check your owner’s manual for more precise directions—various models operate differently.)
Beets should be tender all the way through when pierced with a metal carving fork. When they are cool enough to handle, slip off the skins and slice as you wish.

Lentils : stir fry a big carrot and a big onion in duck grease.

Add 1 volume of lentils for 5 volumes of water, and two bay leaves.
Add a big pinch of nutmeg and a big pinch of garlic powder.

Cook for 23 minutes.

Basmati Rice 1 rice : 1.75 water · measure the water before heating it.