BEST PLACE TO BUY WILD RICE RECIPES

Steps:

• Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

Steps:

• Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
• In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
• Add oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add garlic and cook for 1-2 minutes until lightly browned.
• Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
• Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
• Serve warm on tortillas with your choice of toppings.