Whole grains continue to be a constant presence here at home, but I prefer 7-grain rice to traditional whole grain rice, which in my opinion has to be well seasoned otherwise it tastes like an umbrella handle. I can say that this one was very tasty!
For the Ragu: In the pressure cooker, I sautéed onion in olive oil, added the seasoned meat in large pieces (skirt steak) and let it turn golden brown.
I added water (1/2 cup) and let it come to pressure. After 20 minutes the meat was done. I shredded the meat and went back to the pan, added carrots and green beans in small pieces, added some meat broth (I use the fat-free powder), adjusted the salt, added a little pepper, closed the pan and let it come to pressure for a few more minutes. The ideal would have been to add a glass of red wine, but I didn’t have any.
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