WILD RICE WITH CHESTNUTS, PRUNES, AND APRICOTS _ - PRESSURE COOKER

WILD RICE WITH CHESTNUTS, PRUNES, AND APRICOTS _ - PRESSURE COOKER image

Yield 6 servings

Number Of Ingredients 12

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12 (10 oz) fresh chestnuts
2 T butter or oil
2 celery stalks, thinly sliced
2 large carrots, coarsely chopped
1 1/2 C uncooked wild rice
1/3 C dried plums, pitted and halved
1/3 C dried apricots, pitted and halved
1/2 t cinnamon, ground
4 1/2 C boiling vegetable or chicken broth
1 bay leaf
1 t salt, or to taste
2 t orange zest, finely grated

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.