Wild Rice Pre Soaked 2 Qt Pressure Cooker Recipes

WILD RICE IN THE PRESSURE COOKER

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.

WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained 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 25 minutes and cook for 25 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid and serve.

BROWN RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained rice, stir well.
• Secure lid, and bring to LOW pressure (actually "MEDIUM" 10 psi per Miss Vickie, 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 12 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 and serve.

PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE

Steps:

• Mince the shallots.
• Melt 2 Tbs butter in the pressure cooker.
• Add the shallots and cook over high heat until soft, about 2 minutes.
• Add the rice and barley and stir well.
• Pour in the sherry.
• When the mixture has stopped sputtering, add the beef stock or broth and water.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 23 minutes.
• Release pressure.
• Most of the rice should be split open and tender but not mushy.
• Return the cover and cook longer if necessary.
• If there is liquid remaining after the rice is cooked, pour it off.
• The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
• Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
• Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
• Fold the mushrooms into the rice mixture and add salt to taste.
• This dish can be made several days in advance and refrigerated.
• Reheat on the stove or in the microwave oven before serving.

WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER

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.