*  Exported from  MasterCook  *

                    Savory Wild Rice (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter
   1      md            Onion -- coarsely chopped
   1      c             Wild rice -- rinsed and drained
   2                    Celery ribs -- thinly sliced
   3      c             Beef, chicken, or vegetable stock
     1/3  c             Dried mushrooms (1/2 oz)
   1                    Bay leaf
     1/4  ts            Salt -- or to taste
                        Freshly ground pepper -- to taste
                        Garnish:
     1/4  c             Toasted pignoli nuts (optional)

Heat the butter in the cooker. Saute the onion until soft, about
3 minutes. Stir in the wild rice, taking care to coat the grains with
the butter. Stir in the celery, stock, mushrooms, bay leaf, and salt,
and pepper to taste. Lock the lid in place and over high heat bring
to high pressure. Adjust the heat to maintain high pressure and cook
for 22 minutes. Reduce pressure with a quick release method. Remove
the lid, tilting it away from you to allow any excess steam to escape.

If most or all of the rice has not butterflied, lock the lid back
into place and return to high pressure for an additional 2 to 8
minutes, as required. When the rice is done, remove the bay leaf and
adjust seasonings. If the mixture is soupy, us a slotte spoon to
transfer the rice to a serving bowl. Garnish with pignoli muts if
desired.

Author's note: Wild rice varies dramatically in the amount of time it
takes to "butterfly," the term used to describe the grains when they
are properly cooked. I've prepared batches that have been done in
2-1/2 to 4 cups of liquid to 1-1/2 cups of Arborio rice, you can
create your own recipes. If you'd like dozens of traditional and
imaginative ideas, have a look at "Risotto" by Judity Barrett and
Norma Wasserman.

Salt and Risotto:

Many of the salty ingredients, such as stock and Parmesan cheese,
make it unnecessary to add extra salt. Add salt to taste after the
risotto is cooked and all ingredients have been stirred in. If you're
using a canned stock or bouillon, dilute by 1/3 cup water per cup of
stock to avoid excessive saltiness in the risotto.

Serves 4

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