Basmati Salad With Corn And Roasted Red Peppers Recipe

• 1 Tbsp. extra virgin olive oil - (to 2)
• 1 lrg garlic clove peeled, and finely minced
• 1 1/2 tsp whole cumin seeds
• 1 lrg onion finely minced
• 1 c. brown Basmati rice Fresh corn kernels from 2 large ears of sweet white corn
• 1 can chicken broth - (14 1/2 ounce) (or possibly vegetable stock)
• 1 tsp sea salt (less if using salted stock)
• 2 lrg roasted red bell peppers seeded, and cut into strips 1/4" by 1/2"
• 1/3 c. chopped fresh coriander - (tightly packed) Freshly-grnd black pepper to taste
• 1 Tbsp. Balsamic vinegar - (to 2)

1. Heat the oil in the pressure cooker and saute/fry the garlic, cumin, and onion for 1 minute, stirring frequently.
2. Stir in the rice, making sure to coat it thoroughly with the oil.
3. Add in the stock and optional salt.
4. Stir till the mix reaches the boil over high heat.
5. Close lid and bring pressure to the first red ring (8 pounds pressure) over high heat.
6. Immediately adjust the heat downward to maintain pressure at the first red ring and cook for 15 min.
7. Release the pressure with the Fingertip Release Method.
8. Remove the lid when the pressure has subsided and stir in the corn, roasted peppers, pepper, Balsamic vinegar and cilantro.
9. Place the lid on the cooker and leave sitting off the heat for 3 more min.
10. Serve immediately or possibly refrigerateto serve cool.
11. Tastes great the second day!
12. This recipe yields 4 servings.

extra virgin olive oil, garlic, cumin seeds, onion, brown basmati rice, chicken broth, salt, red bell peppers, fresh coriander, vinegar

Taken from cookeatshare.com/recipes/basmati-salad-with-corn-and-roasted-red-peppers-80281 (may not work)