Instant Pot Wild Rice With Mushrooms Food
INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)
This creamy, easy Instant Pot Wild Rice w/ Mushrooms can be made easily in your pressure cooker. Enjoy this hearty, filling meal as a simple side dish, or even as the main course.
Provided by Christin McKamey
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
- Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
- Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
- Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.
Nutrition Facts : ServingSize 1 cup, Calories 382 kcal, Sugar 3.9 g, Sodium 340.3 mg, Fat 11.8 g, Carbohydrate 57 g, Protein 16.1 g
INSTANT POT® WILD RICE WITH MUSHROOMS
Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
- Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar, and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g
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