Savory Wild Rice(Pressure Cooked)

* Exported from MasterCook *

Savory Wild Rice (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 medium onion -- coarsely chopped
1 cup wild rice -- rinsed and drained
2 stalks celery -- thinly sliced
3 cups beef, chicken, or vegetable stock
1/3 cup dried mushrooms (abot 1/2 ounce)
1 bay leaf
1/4 teaspoon salt -- or to taste
freshly ground pepper -- to taste
***Garnish***
1/4 cup toasted pignoli nuts -- optional

serves 4

Heat the butter in the cooker. Saute the onion until soft, about 3 minutes. S
tir in the wild rice, taking care to coat the grains with the butter. Stir in
the celeyr, stock, mushrooms, bay leaf, and salt and pepper to taste. Lock the
lid in place and over high heat bring to high pressure. Adjust the heat to am
intain high pressure and cook for 22 minutes. REduce pressure with a quick rel
eaase method. Remove the lid, tilting it away from you to allow any excess ste
am to escape.

If most or all of the rice has not butterflied, lock the lid back into place an
d return to high pressure for an additional 2 to 8 minutes, as required. When
the rice is done, remove the bay leaf and adjust seasonings. If the mixture is
soupy, us a slotte spoon to transfer the rice to a serving bowl. Garnish with
pignoli muts if desired.

Author's note: Wild rice varies dramatically in the amount of time it takes to
"butterfly," the term used to describe the grains when they are properly cooke
s. I've prepared batches that have been done in 22 2 to 4 cups of liquid to 1
1/2 cups of Arborio rice, you can create your own recipes. If you'd like dozen
s of traditional and imaginative ideas, have a look at "Risotto" by Judity Barr
ett and Norma Wasserman.

Salt and Risotto:
Many of the salty ingredients, such as stock and Parmesan cheese, make it unnec
essary to add extra salt. Add salt to taste after the risotto is cooked and al
l ingredients have been stirred in. If you're using a canned stock or bouillon
, dilute by 1/3 cup water per cup of stock to avoid excessive saltiness in the
risotto.

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