Ingredients
The following ingredients have 4 Servings
- 2 rice cups Jasmine Rice ((or White))
- 1 large Shallot (rough cut)
- 1/4 cup Ghee
- 24 oz Chicken Stock/Broth
- 2 teaspoons TOG House Seasoning
- 1/2 teaspoon Curry Powder ((optional))
- 2 cups Broccoli Florets
- 1.5 cups Carrots (Shredded)
- 1 cup Fresh Cabbage (chopped or shredded)
- 1/2 cup Raw Cashews (Whole)
- Golden Raisins
- Green Peas
Instruction
- Select the Sauté or Browning button on your Pressure Cooker and allow it to fully preheat.
- Add Ghee, rice, and shallots to Pressure Cooker cooking pot. Sauté for 3 minutes.
- Add Broth, Seasoned Salt and Curry Powder (if using).
- Lock on the lid and close Pressure Valve. Cook on High Pressure for 3 minutes. When Beep sounds, do a Quick Release.
- Add Broccoli and mix through. Place the lid loosely on top for 1 minute.
- Add Carrots and Cabbages to Pressure Cooker cooking pot. Stir until broccoli is desired tenderness, approximately 2 minutes.
- Mix in Cashews.
