Mushroom Wild Rice (Pressure Cooker)
A new spin on the classic.
- 1 tbsp oil or butter
- 8 ounces brown mushrooms, sliced
- 1 onion, medium diced
- 1 clove garlic, finely diced
- 1 tbsp fresh parsley
- 1 1/2 cup brown rice
- 1/2 cup wild rice
- 2 cups chicken stock
- Heat oil or butter in pressure cooker on sauté setting. Add mushrooms and cook over medium to high heat until no liquid remains.
- Add onion and cook until translucent. Add garlic and cook until fragrant.
- Meanwhile, rinse the both kinds of rice and allow to drain. You can soak them longer if the rice is aged. Add to the pressure cooker and scrape the fond off the bottom with the moisture from the rice. Add the parsley.
- Pour in the chicken stock and ensure rice is in the liquid and not up the sides of the pot. Seal the pressure cooker and set cooker to high pressure for 17–20 minutes, longer time leads to softer rice. Allow to naturally release for 5–10 minutes, then release pressure and stir. Season to taste with salt and pepper.
- This recipe scales easily, just keep the liquid and rice in equal proportions.
- You can substitute the parsley for the same herb as the main dish it might accompany. Reduce the quantity if you're using dried.