TEFAL CLIPSO+ Guia Del Usuario página 68

egetables
Ratatouille
5 sliced courgettes, 4 aubergines cubed, 4 large tomatoes peeled and quartered, 2 red peppers
diced, 1 green pepper in strips, 2 large chopped onions, 3 peeled garlic cloves crushed, 1 sprig
fresh thyme, 1 bay leaf, 1 sprig fresh rosemary, 1 small bunch fresh basil, bunch fresh coriander,
6 tablespoons of olive oil, salt and pepper, 1 glass (125 ml) water.
Serves 6
Preparation time: 15 min
Valve position:
Cooking time: 14 min
Pilaf rice
200 g of rice, 40 g of butter, 750 ml chicken stock, 4 tablespoons of peanuts, salt, pepper.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 8 min
6
In the pressure cooker, brown the onions, diced red
pepper and green pepper strips in 3 tablespoons of
olive oil. Once they are brown, add the aubergine
cubes, the courgette slices, the tomatoes and the rest
of the oil. Finish up with the thyme, bay leaf, rosemary
and garlic. Season with salt and pepper. Stir well. Add
water.
As soon as the valve starts to hiss, lower the heat and
leave to cook for the stated cooking time. Once cooked,
open the pressure cooker and put back on low heat to
let the liquid evaporate from the ratatouille for about
10 minutes or so, without a lid. Season to taste, if
necessary. Remove the thyme stalks and bay leaf.
Serve the ratatouille hot, garnished with a mixture of
chopped basil and coriander.
Rinse the rice in fresh water several times and dry it
well. Using the pressure cooker, fry it over low heat in
the oil and in 20 g of butter.
Season with salt and pepper. Stir and add the chicken
stock. Close the pressure cooker. As soon as the valve
starts to hiss, lower the heat and leave to cook for the
stated duration. Once cooked, open the pressure
cooker.
Remove the rice and drain it. Pour it into a large bowl
and add the remaining butter, and stir.
This pilaf rice compliments exotic dishes, fish, poultry
and veal.