WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 25 minutes and cook for 25 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3
WILD RICE IN THE PRESSURE COOKER
Wild rice has an earthy, nutty flavor and texture. You can add it to stuffing, salad, soup, and casseroles. This recipe is for unseasoned wild rice, made in the pressure cooker. It is if you want to save time cooking the rice for use in other recipes, but don't want added salt or other ingredients.
Provided by threeovens
Categories Rice
Time 5h10m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- Place water and rice in a pressure cooker and secure lid.
- Heat to high pressure over high heat; reduce heat to medium, but maintain pressure.
- Cook 30 minutes; remove from heat, release pressure, then remove lid and drain.
INSTANT POT WILD RICE
Learn how to make Nutritious Instant Pot Wild Rice Recipe (Pressure Cooker Wild Rice) in half the time! Perfectly tender wild rice with a chew, packed with roasted nutty flavors, plus character sweet aroma. Nutrient-dense, Protein-rich, Low Fat, High Dietary Fiber.
Provided by Amy + Jacky
Categories Dinner Lunch Side Dish Super Easy
Time 35m
Number Of Ingredients 4
Steps:
- Rinse Wild Rice: Gently rinse wild rice under cold water. Drain well.
- Pressure Cook Wild Rice: Place 1 cup (185g) wild rice, 1.5 cup (375ml) cold water, a pinch of salt, and 1 tsp olive oil in Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes (Please see experiment chart for preferred texture). Turn off heat and Full Natural Release (~10 mins). Open the lid carefully.
- Fluff & Serve: Fluff wild rice with rice spatula or fork, then serve with your main dish.
Nutrition Facts : Calories 151 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER WILD RICE RECIPE - (4.1/5)
Provided by JimMac
Number Of Ingredients 2
Steps:
- Place rice in cooker; mix in water or broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain pressure; cook 30 minutes (for stove top pc's - electric ones you "set and forget." Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure (use running water ONLY with the stove top pc's). Remove lid; drain any excess liquid.
PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE
This is a hearty casserole for the fall and winter months. Great to make ahead and reheat as needed.
Provided by TishT
Categories Rice
Time 42m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mince the shallots.
- Melt 2 Tbs butter in the pressure cooker.
- Add the shallots and cook over high heat until soft, about 2 minutes.
- Add the rice and barley and stir well.
- Pour in the sherry.
- When the mixture has stopped sputtering, add the beef stock or broth and water.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 23 minutes.
- Release pressure.
- Most of the rice should be split open and tender but not mushy.
- Return the cover and cook longer if necessary.
- If there is liquid remaining after the rice is cooked, pour it off.
- The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
- Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
- Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
- Fold the mushrooms into the rice mixture and add salt to taste.
- This dish can be made several days in advance and refrigerated.
- Reheat on the stove or in the microwave oven before serving.
Nutrition Facts : Calories 446.2, Fat 16.6, SaturatedFat 10, Cholesterol 40.7, Sodium 409.3, Carbohydrate 48.1, Fiber 5.7, Sugar 2.9, Protein 11.5
WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER
Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if steamed. If increasing the amount, be mindful that when cooking grains, the contents should not exceed the 1/2 mark. Note: soak in unsalted water. I have created a separate recipe for unsoaked rice as the rice:water and cooking times differ.
Provided by KateL
Categories Grains
Time 23m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained wild rice, stir well.
- Secure lid and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar. Once low pressure has been reached, begin timing for 15 minutes and cook for 12 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid. If rice has cooked completely, but water remains, drain off excess water.
- Serve.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24, Fiber 2, Sugar 0.8, Protein 4.7
SEASONED WILD RICE (COOKED IN A RICE COOKER)
I love wild rice. It has such wonderful nutty flavor. I made this in my rice cooker and it came out perfect. The rice cooker cook book suggested 6 cups of liquid, but I only added 5 and I like the texture with less.
Provided by Chef Joey Z.
Categories Rice
Time 1h5m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put the rice, chicken broth, coconut oil and Spike into the rice cooker. Give it a good stir.
- Turn on the rice cooker and let it cook the rice. I used coconut oil to prevent the rice from bubbling over. It works very well and I like that coconut oil doesn't go rancid like other oils when heated on a high temperature.
- When the rice is finished, lift the lid and fluff it up. Put the lid back on and let it sit for another 5-10 minutes before serving. This goes really good with a little Romano cheese on top.
- Bon Appetit!
Nutrition Facts : Calories 181.4, Fat 3, SaturatedFat 1.8, Sodium 479.8, Carbohydrate 30.5, Fiber 2.5, Sugar 1.4, Protein 8.9
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