Best Wild Rice In The Pressure Cooker Recipes

PERFECT PRESSURE COOKER WILD GRAIN BLEND RICE

Perfect Pressure Cooker Wild Grain Blend Rice image

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Provided by The Kitchen Whisperer

Number Of Ingredients 4

Ingredients

1 1/4 cup wild grain blend rice
2 1/2-3 cups stock (chicken, beef, vegetable) *See note as this depends on your pressure cooker
1 tablespoon unsalted butter
pinch of salt

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.

WILD RICE IN THE PRESSURE COOKER

Wild Rice in the Pressure Cooker image

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

Ingredients

2 1/3 cups water
1 1/4 cups wild rice (8 oz package)

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.

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP

Pressure Cooker Mushroom and Wild Rice Soup image

This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.

Provided by Sarah DiGregorio

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 yellow or red onion, minced
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into 1/2- to 1-inch pieces
Kosher salt and black pepper
2 celery stalks, chopped
1 large carrot, peeled and chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
1/4 cup all-purpose flour
5 cups vegetable or chicken stock
1/2 cup dry white wine (see Tip)
1 cup wild rice (about 6 ounces)
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)