PRE COOKED WILD RICE RECIPES

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained wild rice, stir well.
• Secure lid and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar. Once low pressure has been reached, begin timing for 15 minutes and cook for 12 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid. If rice has cooked completely, but water remains, drain off excess water.
• Serve.

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.