PROCESSING WILD RICE RECIPES

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INSTANT POT RICE | KITCHN



Instant Pot Rice | Kitchn image

Here's how to cook any kind of rice in your Instant Pot with manual pressure.

Provided by Meghan Splawn

Categories     Side dish

Total Time 2220S

Prep Time 420S

Cook Time 1800S

Yield 4

Number Of Ingredients 12

2 cups white, basmati, or jasmine rice
2 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
2 cups long grain brown rice
2 1/4 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
2 cups wild rice
3 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter

Steps:

  • Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
  • Combine the rice, water, salt, and butter in the Instant Pot. Dump the rice into an Instant Pot or electric pressure cooker. Note that the water amounts are different depending on the rice you’re using! Add the water and salt to the rice and stir to combine. Toss the butter in, and don’t worry if it floats.
  • Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times: White rice: 5 minutes Brown rice: 10 minutesWild rice: 15 minutes The Instant Pot will take 8 to 10 minutes to come up to pressure.
  • Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
  • Release any remaining pressure, fluff, and serve. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.0 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 6.6 g, FatContent 3.5 g, Calories 363 cal, SodiumContent 244.9 mg, FiberContent 1.2 g, CholesterolContent 0 mg

SLOW-COOKER CREAMY CAULIFLOWER SOUP RECIPE: HOW …



Slow-Cooker Creamy Cauliflower Soup Recipe: How … image

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

  • Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic exchanges 1 vegetable

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