Pilaf
Buckwheat and green lentils cook with mushrooms, onion and olive oil in a pressure cooker to make a heart-friendly whole-grain pilaf. Soaking the lentils first helps both the lentils and buckwheat cook in the same time.
Rinse the green lentils and soak in plenty of water for 60 minutes to help them cook evenly in the pressure cooker.
Sauté the onion in olive oil for 5 minutes. Add the mushrooms and cook for another 10 minutes, until their liquid has evaporated.
Add the drained lentils, buckwheat, thyme and hot water. Cook in the pressure cooker for 8 minutes from when it whistles.
Remove from the heat and allow 20 minutes for the pressure to release naturally.
Soak the green lentils in water for 60 minutes before putting them in the pressure cooker; otherwise they will remain firm when the buckwheat is done. Wait for the pressure to release naturally before opening the lid. Releasing it quickly will make the buckwheat mushy.
İlk denememde buharı hemen boşalttım, karabuğday lapa gibi oldu ve tane tane durmadı. İkinci seferinde 20 dakika kendiliğinden inmesini bekledim, sonuç çok daha iyiydi ama yine de biraz yumuşaktı.
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