Rice Pilaf With Nuts Recipe - Cooking Index
Rice Pilaf With Nuts Recipe - Cooking Index
Wild rice is not really a rice at all. It is a grain native to North America and can be presoaked like a bean to shorten cooking time. It is unpredictable as far as timing goes, but its flavor and texture are well worth the trouble it takes to learn to cook.
Type: Rice| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Onion - peeled, minced (medium) |
| 1/3 cup | 53g / 1.9oz | Wild rice |
| 1/2 cup | 118ml | Water |
| 1 | Salt | |
| 1/2 cup | 80g / 2.8oz | Medium-grain brown rice |
| 3/4 cup | 177ml | Beef or vegetable broth |
| 1/4 cup | 59ml | Dry white wine |
| 1 | Bay leaf | |
| 1/2 cup | 73g / 2.6oz | Diced vegetables |
| = (a mixture of mushrooms, carrots, | ||
| Squash or peas) | ||
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1/4 cup | 36g / 1.3oz | Toasted nuts - chopped |
| = (pecans, almonds or walnuts) |
In a 2-quart pressure frypan or larger pressure cooker, heat butter over medium high heat. Add onion and saute until translucent.
Add wild rice, water and salt, stirring over high heat.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.
Remove from heat and use Cold Water Release Method.
Add brown rice, broth, white wine and bay leaf. Stir to mix over high heat.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 20 minutes.
Remove from heat and use Natural Release Method.
Stir in vegetables and a little liquid if the rice is too dry. Discard bay leaf.
Replace cover and cook on low heat for 10 minutes. Do not bring under pressure.
Add nuts and parsley and gently toss.
This recipe yields 4 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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