Wild Rice With Chestnuts Prunes And Apricots _ Pressure Cooker Recipes

Steps:

• Rub with butter or spray rice cooker pan with nonstick cooking spray.
• Add water or stock, rice, and salt to taste.
• Cover and cook about 40- 50 minutes, or until rice is fluffy.
• Let stand 10 minutes more before serving.

Steps:

• 1. Score a small "x" in the skin on the flat side of each chestnut. 2. bring 2 quarts water to boil in the cooker and cook the chestnuts, uncovered, for 3 minutes. Test by running a chestnut under cold water and remove both the peel and thin skin. If peeling is difficult, let the chestnuts rest in the hot water for a few more minutes. Remove when ready and drain. 3. Rinse out cooker and dry. 4. Saute the celery and carrots for 2 minutes in hot butter, then stir in the rice and coat with oil. 5. Stir in the chestnuts, dried fruit, cinnamon, 2 3/4 C boiling broth, bay leaf and salt. 6. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 15 minutes. 7. Use quick-release method. 8. If the rice is not cooked to your preference, re-lock the lid and return to high pressure for up to 8 minutes. (if using brown rice and it is not cooked enough, cover with (not lock) the lid and simmer over low for a few more minutes, adding 1/4 c of additional boiling broth or water as needed.) 9. When rice is done, remove the bay leaf and stir in the orange zest. Adjust seasonings before serving.

Steps:

• Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
• Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
• At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
• Combine the rices in a large bowl and cover tightly.
• Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
• Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.

Steps:

• Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
• Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
• Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
• Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
• Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
• Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.

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.