PERFECT PRESSURE COOKER WILD GRAIN BLEND RICE
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Provided by The Kitchen Whisperer
Number Of Ingredients 4
Steps:
- Rinse the rice and drain.
- Place the rice, stock, rice and butter into the pressure cooker.
- Close the lid and lock. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 30 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 30 minutes.
- When the timer is done, carefully do a quick release to allow the steam to empty out fast.
- Once all of the steam is released, remove the lid, drain off any excess liquid and fluff. Repeat YOU WILL HAVE LIQUID TO DRAIN OFF.
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
WILD RICE DRESSING WITH APPLES AND CHESTNUTS
Categories Fruit Onion Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Apple Fall Winter Chestnut Parsley Wild Rice Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
WILD RICE CASSEROLE II
Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
- In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
- Cover, and bake in the preheated oven 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g
COOKING UNDER PRESSURE: NATIVE WILD RICE
Wild rice is a misnomer, as it is not actually rice, but rather an aquatic grass similar to corn. This tall, aquatic grass has long blades that grow best in the shallow waters of the Great Lakes region of the US (Minnesota, Wisconsin, Michigan, Ohio). Wild rice is the only grain native to North America and comes in a myriad of...
Provided by Andy Anderson !
Categories Rice Sides
Time 30m
Number Of Ingredients 6
Steps:
- 1. PREP/PREPARE
- 2. I get my wild rice from Native Americans that harvest it in traditional ways. It really is a great rice to use in all your recipes. http://www.nativeharvest.com
- 3. This is what Native American wild rice looks like, raw.
- 4. Gather your Ingredients (mise en place).
- 5. Add all of the ingredients to a pressure cooker, and cook on high for 15 minutes.
- 6. After 15 minutes, leave in the pressure cooker, and rest for 10 minutes.
- 7. Bleed off the remaining pressure, place in a bowl, and fluff with a fork.
- 8. PLATE/PRESENT
- 9. Serve in any way that you would serve white or brown rice. Enjoy.
- 10. Keep the faith, and keep cooking.
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
APRICOT-PECAN WILD RICE
Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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.
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WILD RICE WITH CHESTNUTS, PRUNES, AND APRICOTS _ - PRESSURE COOKER
Steps:
- 1. Score a small "x" in the skin on the flat side of each chestnut. 2. bring 2 quarts water to boil in the cooker and cook the chestnuts, uncovered, for 3 minutes. Test by running a chestnut under cold water and remove both the peel and thin skin. If peeling is difficult, let the chestnuts rest in the hot water for a few more minutes. Remove when ready and drain. 3. Rinse out cooker and dry. 4. Saute the celery and carrots for 2 minutes in hot butter, then stir in the rice and coat with oil. 5. Stir in the chestnuts, dried fruit, cinnamon, 2 3/4 C boiling broth, bay leaf and salt. 6. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 15 minutes. 7. Use quick-release method. 8. If the rice is not cooked to your preference, re-lock the lid and return to high pressure for up to 8 minutes. (if using brown rice and it is not cooked enough, cover with (not lock) the lid and simmer over low for a few more minutes, adding 1/4 c of additional boiling broth or water as needed.) 9. When rice is done, remove the bay leaf and stir in the orange zest. Adjust seasonings before serving.
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- Place wild rice and stock into the Instant Pot. Close the lid and set to Manual, high pressure, for 15 minutes.
- Open and serve! If there is a bit of extra water, THIS IS NORMAL. Just drain it. Keep to add to soups, stews, breads, pancakes, or to make into a hotdish or casserole.
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- Preheat the oven to 350°. In a large pot of boiling water, cook the wild rice until just tender, about 45 minutes. Drain and transfer to a bowl.
- Meanwhile, spread the walnuts in a pie plate and toast until fragrant, about 8 minutes. Let the walnuts cool, then coarsely chop them.
- Toss the wild rice with the walnuts, pistachios, dried apricots and the olive oil. Season with salt and pepper and serve.
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