Wild Rice with Chestnuts Pressure Cooker Recipe

Wild Rice With Chestnuts Pressure Cooker Recipe

Ingredients

Makes about 4 cups – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure

• 12 chestnuts, peeled and shelled
• 1 cup wild rice, rinsed
• 1 (3-finger) pinch sea salt
• 2¼ cups vegetable or chicken broth

Method

1. Crumble the peeled chestnuts
2. In a 5- to 7-quart pressure cooker, combine the chestnuts, wild rice, salt, and broth
3. Lock the lid in place
4. Place a heat diffuser on the burner and the pressure cooker on the diffuser
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 22 minutes
8. Remove the pot from the heat
9. Open the cooker with the Natural Release method; let stand for 10 minutes
10. At time, if the pressure is not all released, open the valve
11. Be careful of the steam as you remove the lid
12. Spoon out the rice to a serving bowl to serve hot or portion on dinner plates
13. Leftovers will keep in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer
14. Have a thin dishtowel to hold the chestnut if necessary while using your fingers
15. Rinse your fingers in cold water, then insert them into the cracks in the shell and peel away the shell
16. It should come away easily
17. The fuzzy inner skin (called the pellicle) should come away with shell
18. The chestnut is now ready to cook
19. If you are not using them immediately, refrigerate in an airtight container

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