Wild Rice Pilaf

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Wild rice
6 1/2 cups	1540ml	Chicken stock
		= (or water)
1 1/2 cups	240g / 8.5oz	White rice
1 lb	454g / 16oz	Bacon
2		Onions - chopped
2 cups	220g / 7.8oz	Minced celery
3/4 cup	109g / 3.8oz	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Toasted pine nuts

Recipe Instructions

Place wild rice and 3 1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 15 minutes. Remove from heat, depressurize and remove lid.

Remove cooked wild rice and replace with white rice and remaining 3 1/4 cups chicken stock or water. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid. Mix rices together in cooker.

Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender. Add cooked onion-celery mixture, parsley, and salt and pepper to taste to the rice mixture. Just before serving, add toasted pine nuts.

This recipe yields 12 servings.

Source:
Recipes for the Pressure Cooker by Joanna White

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