Rice Pilaf

Wild Rice Pilaf with Mango and Macadamias Pressure Cooker

Wild Rice Pilaf With Mango And Macadamias Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 25 minutes at HIGH pressure

• ½ cup finely chopped dried mango or apricots
• 2 tablespoons water
• 3 tablespoons butter or olive oil
• 1 large or 2 small shallots, minced
• 1 cup wild rice, rinsed
• 1 (3-finger) pinch sea salt
• 2¼ cups chicken broth
• ½ cup chopped unsalted macadamia nuts

Method

1. In a small bowl or quart plastic food bag, combine the mango and water
2. Let soften 1 to 4 hours
3. Drain
4. In a 5- to 7-quart pressure cooker, heat the butter over medium heat until melted
5. Add the shallots and cook, stirring a few times, until they begin to soften, about 2 minutes
6. Add the wild rice, salt, and broth; stir
7. Close and lock the lid
8. Place a heat diffuser on the burner and the pressure cooker on top
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 25 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Add the mango and macadamias to the rice, cover and let stand 5 to 10 minutes
16. Stir gently to combine
17. Spoon out the rice to a serving bowl to serve hot or a storage container
18. Let stand, uncovered, at room temperature until cooled before refrigerating
19. It is okay if this is a few hours
20. Keeps in an airtight container in the refrigerator up to 3 days or the freezer up to 4 months