Rice Pilaf With Nuts - 2-Qt. Pressure Cooker
- Ready In:
- 57mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml butter
- 1 medium onion, peeled and minced
- 78.78 ml wild rice
- 118.29 ml water
- 0.25 ml salt
- 118.29 ml medium grain brown rice
- 177.44 ml beef broth or 177.44 ml vegetable broth
- 59.14 ml dry white wine
- 1 bay leaf
- 118.29 ml diced vegetables (mix of mushrooms, carrots, squash or peas)
- 29.58 ml fresh parsley, chopped
- 59.14 59.14 ml almonds or 59.14 ml walnuts, toasted
directions
- In a 2-quart Pressure Frypan or larger pressure cooker, heat butter over medium high heat.
- Add onion and saute until translucent.
- Add wild rice, water and salt, stirring over high heat.
- Close lid and bring pressure to first red ring (low pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.
- Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
- Add brown rice, broth, white wine and bay leaf. Stir to mix over high heat.
- Close lid and bring pressure to first red ring (low pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 20 minutes.
- Remove from heat and use Natural Release Method.
- Stir in vegetables and a little liquid if the rice is too dry. Discard bay leaf.
- Replace cover and cook on low heat for 10 minutes. Do not bring under pressure.
- Add nuts and parsley and gently toss.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!