WILD RICE PILAF

Serves 4-6

The nutty flavor of wild rice is showcased in this pilaf recipe that takes half the normal time to cook. This can easily be doubled or tripled for a crowd.

1 cup wild rice
4 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup minced shallot or onion
1 cup chopped bell pepper
1 cup chopped mushrooms
1 cup chopped carrots
2 tablespoons minced fresh parsley, divided
Pinch of thyme
1 cup white wine
Salt and pepper if desired

DIRECTIONS

1. Rinse and drain the wild rice. Place the wild rice in the pressure cooker with the 4 cups water and 1/2 teaspoon salt. Lock the lid in place, bring to high pressure. Stabilize the pressure and cook for 20 minutes. The grains will pop open. Release the pressure. Drain the wild rice, set aside and keep warm.
2. Heat the oil and butter in the pressure cooker. Stir in the onion, bell pepper, mushrooms, carrots and 1 tablespoon of minced parsley and the pinch of thyme. Sauté for a minute or two. Add the white wine and cooked wild rice.
3. Lock the lid in place, bring to high pressure. Stabilize the pressure and cook for 5 minutes. Release the pressure. Stir in the remaining tablespoon of parsley. Serve.

Pressure Cooking Time: 20 minutes + 5 minutes