Lentils with Oreccniette and Chicory

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Lentils with Oreccniette and Chicory

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 6 Preparation Time :0:00

Categories : Pressure Cooker Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chicory

1 tablespoon olive oil

1 cup coarsely chopped onions

3 cups vegetable broth

3 cups water

1 1/2 cups lentils -- picked over and

rinsed

2 large ribs celery -- halved lengthwise

and cut into 1/2-inch slices

1/2 teaspoon salt -- or to taste

1/2 tablespoon chopped fresh rosemary leaves -- or 1/2 teaspoon

dried, broken into bits, or 1 teaspoon

dried oregano leaves

1 large clove garlic -- pushed through a

press

1 1/2 cups dried orecchiette or shell pasta

1/2 cup boiling water (if needed) -- (1/2 to 1)

3/4 cup freshly grated Pecorino Romano

Freshly ground black pepper to taste

 

Holding the chicory in a bunch, trim off and discard the root end. Slice the

stems as thinly as you can. Chop the leaves. Rinse and drain. Set aside about 4

loosely packed cups of chopped chicory leaves to be added with the pasta.

 

Over medium-high heat, heat the oil in the cooker. Cook the onions, stirring

frequently, until lightly browned, 3 to 5 minutes. Add the broth and take care

to scrape up any browned bits stuck to the bottom of the cooker. Add the water,

lentils, celery, and all the chicory except for the reserved 5 cups.

 

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat

just enough to maintain high pressure and cook for 8 minutes (brown lentils) or

10 minutes (remaining varieties). Quick-release the pressure under cold running

water. Remove the lid, tilting it away from you to allow excess steam to escape.

The lentils should be just short of tender. If they are still quite hard, return

them to high pressure for 3 minutes more, or cover the cooker and cook over

medium heat until just about done.

 

 

Set the cooker over medium heat, and stir in the salt, rosemary, garlic,

reserved chicory, and pasta. Cook, uncovered, at a gentle boil, stirring

occasionally to prevent the lentils and pasta from sticking to the bottom, until

the pasta is tender but still a bit chewy. (Check the pasta package for timing.)

Add boiling water during this time if the mixture becomes dry.

 

Turn off the heat and stir in 1/4 cup of cheese and the pepper. Add more salt,

if needed. Serve the stew in large bowls, and pass the remaining cheese at the

table. Thin any leftovers with water or broth.

 

Serves 6

 

Variation:

Substitute an equal amount of escarole or kale for the chicory.

 

Lentils with Oreccniette and Broccoli Babe

 

Omit the chicory and use 1 to 1 1/2 pounds broccoli rabe. Thinly slice the stems

and coarsely chop the leaves. Add all of the chopped broccoli rabe in a or 3

batches about a minute after you add the pasta. Stir well to submerge and wilt

the leaves in the cooking liquid. Cook as directed above until the pasta is

done.

 

 

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