PERFECT PRESSURE COOKER WILD GRAIN BLEND RICE
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Provided by The Kitchen Whisperer
Number Of Ingredients 4
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 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
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
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3
SPICY SPROUTS PILAF (PRESSURE COOKER)
This spicy rice delicacy is a perfect main dish for when you have lots of other last minute preparations, since rice cooks perfectly in a pressure cooker. Sprouts are easier to digest and abound in protein, calcium, iron as well as vitamin C. Serve with a chilled 'raita' or plain yogurt. This recipe is from www.tarladalal.com.
Provided by Anu_N
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean, wash and soak the rice for 10 minutes.
- Drain and keep aside.
- Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
- When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
- Add the rice and sprouts and sauté for 2 minutes.
- Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
- Pressure cook for 2 whistles (15 minutes).
- Serve hot, garnished with the coriander.
Nutrition Facts : Calories 205.4, Fat 2.8, SaturatedFat 0.5, Sodium 16, Carbohydrate 40.9, Fiber 3, Sugar 2.7, Protein 4.9
PERFECT JASMINE RICE (PRESSURE COOKER)
Just basic jasmine rice from the pressure cooker. I kept burning it until I got the timing / ratios right.
Provided by dividend
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the rice and water in the pressure cooker.
- Lock on the lid and bring to pressure over high heat.
- Lower the heat to medium and cook at pressure for 2 1/2 minutes.
- Remove from the heat, and let the pressure drop for 10 minutes. Release the remaining pressure if it hasn't finished naturally.
- Fluff with a fork. Cover with the lid, and let sit for 20 minutes.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER
Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if steamed. If increasing the amount, be mindful that when cooking grains, the contents should not exceed the 1/2 mark. Note: soak in unsalted water. I have created a separate recipe for unsoaked rice as the rice:water and cooking times differ.
Provided by KateL
Categories Grains
Time 23m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24, Fiber 2, Sugar 0.8, Protein 4.7
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INSTANT POT WILD RICE (FAST, TENDER, NO SOAKING!)
From minimalistbaker.com
5/5 (9)Total Time 48 minsCategory Helpful How-To, Side DishCalories 124 per serving
- Add wild rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 28-30 minutes (28 minutes for more firm — perfect for adding to soups — 30 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately in soups, stews, stuffed mushrooms, salads, or as a side. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.
INSTANT POT WILD RICE RECIPE - FOOLPROOF LIVING
From foolproofliving.com
4.8/5 (25)Calories 286 per servingCategory Side Dish
- Transfer the rinsed and drained wild rice into the instant pot and pour in the water. If preferred, you can add some salt as well.
- Secure the lid and make sure that the pressure regulator is set to sealing position. Select Manual and cook at high pressure for 20 minutes, followed by a 10-minute natural release. If there is any pressure left, release it by turning the pressure regulator knob onto the venting position. Carefully open the lid.
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