Rice Pilaf With Nuts - 2-Qt. Pressure Cooker

Entered for safe-keeping, perfect for a 2-quart Pressure Frypan, from Kuhn Rikon's "Quick Cuisine". Put together your own mix of diced vegetables from mushrooms, carrots, squash and/or peas. Use your choice of nut from pecans, almonds or walnuts. Wild rice can be presoaked like a bean to shorten cooking time.

• Ready In: 57 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  medium onion, peeled and minced
• 1⁄3 cup wild rice
• 1⁄2 cup water
• 1  pinch salt
• 1⁄2 cup  medium grain brown rice
• 3⁄4 cup beef broth or 3⁄4 cup vegetable broth
• 1⁄4 cup dry white wine
• 1  bay leaf
• 1⁄2 cup  diced  vegetables (mix of mushrooms, carrots, squash or peas)
• 2  tablespoons fresh parsley, chopped
• 1⁄4 cup pecans or 1⁄4 cup  almonds or 1⁄4 cup walnuts, toasted

Directions

1. In a 2-quart Pressure Frypan or larger pressure cooker, heat butter over medium high heat.
2. Add onion and saute until translucent.
3. Add wild rice, water and salt, stirring over high heat.
4. 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.
5. Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
6. Add brown rice, broth, white wine and bay leaf. Stir to mix over high heat.
7. 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.
8. Remove from heat and use Natural Release Method.
9. Stir in vegetables and a little liquid if the rice is too dry. Discard bay leaf.
10. Replace cover and cook on low heat for 10 minutes. Do not bring under pressure.
11. Add nuts and parsley and gently toss.