Recipes

Rice Pilaf with Nuts
Wild rice is not really a rice at all. It is a
grain and can be presoaked like a bean to
shorten cooking time. It is unpredictable,
but its flavor and texture are well worth
the trouble it takes to learn to cook.
■
1. In a 2-quart Pressure Frypan or larger
pressure cooker, heat butter over medium high
heat. Add onion and sauté until translucent.
2. Add wild rice, water and salt, stirring over high
heat.
3. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 10 minutes.
4. Remove from heat and use Cold Water
Release Method, see page 10.
5. Add brown rice, broth, white wine and bay
leaf. Stir to mix over high heat.
6. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 20 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Stir in vegetables and a little liquid if the rice is
too dry. Discard bay leaf.
9. Replace cover and cook on low heat for 10
minutes. Do not bring under pressure.
10. Add nuts and parsley and gently toss.
Makes 4 servings
Approximate Nutritional Analysis Per Serving:
272 calories / 6g protein / 36g carbohydrates / 12g fat
4g dietary fiber / 17mg cholesterol / 266mg sodium
2 tablespoons butter
1 medium onion,
peeled and minced
1
/3
cup wild rice
1
/2 cup water
Pinch of salt
1
/2 cup medium grain
brown rice
3
/4
cup beef or
vegetable broth
1
/
4 cup dry white wine
1 bay leaf
1
/
2 cup diced
vegetables, a
mixture of
mushrooms,
carrots, squash or
peas
2 tablespoons
parsley, chopped
1
/
4 cup toasted nuts,
chopped (pecans,
almonds or
walnuts)
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