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COLD ASIAN NOODLES SALAD WITH RED CABBAGE CARROTS RADISHES IN

Chicken and Tomato Rice Soup Directions 1. Pre-heat the pressure cooker on the BROWN setting. 2. Add the olive oil and brown the chicken pieces briefly, seasoning with salt and pepper. Add the onion, carrots, celery, garlic and thyme and sauté for another 2 to 3 minutes. 3. Stir in the rice and pour in the stock and tomatoes.

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