*  Exported from  MasterCook  *
                     Savory Wild Rice (Pressure Cooked)
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1      medium        onion -- coarsely chopped
    1      cup           wild rice -- rinsed and drained
    2      stalks        celery -- thinly sliced
    3      cups          beef, chicken, or vegetable stock
      1/3  cup           dried mushrooms (abot 1/2 ounce)
    1                    bay leaf
      1/4  teaspoon      salt -- or to taste
                         freshly ground pepper -- to taste
      1/4  cup           toasted pignoli nuts -- optional
 serves 4
 Heat the butter in the cooker.  Saute the onion until soft, about 3 minutes.  S
 tir in the wild rice, taking care to coat the grains with the butter.  Stir in 
 the celeyr, stock, mushrooms, bay leaf, and salt and pepper to taste.  Lock the
  lid in place and over high heat bring to high pressure.  Adjust the heat to am
 intain high pressure and cook for 22 minutes.  REduce pressure with a quick rel
 eaase method.  Remove the lid, tilting it away from you to allow any excess ste
 am to escape.
 If most or all of the rice has not butterflied, lock the lid back into place an
 d return to high pressure for an additional 2 to 8 minutes, as required.  When 
 the rice is done, remove the bay leaf and adjust seasonings.  If the mixture is
  soupy, us a slotte spoon to transfer the rice to a serving bowl.  Garnish with
  pignoli muts if desired.
 Author’s note:  Wild rice varies dramatically in the amount of time it takes to
  “butterfly,” the term used to describe the grains when they are properly cooke
 s.  I've prepared batches that have been done in 22 2 to 4 cups of liquid to 1 
 1/2 cups of Arborio rice, you can create your own recipes.  If you'd like dozen
 s of traditional and imaginative ideas, have a look at “Risotto” by Judity Barr
 ett and Norma Wasserman.
 Salt and Risotto:
 Many of the salty ingredients, such as stock and Parmesan cheese, make it unnec
 essary to add extra salt.  Add salt to taste after the risotto is cooked and al
 l ingredients have been stirred in.  If you're using a canned stock or bouillon
 , dilute by 1/3 cup water per cup of stock to avoid excessive saltiness in the 
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