Recipe By lutzflcat
Rating
Published Dec 11th
Prep 15m Cook 45m Additional 20m Ready In 80m
Servings 4 servings Calories 260.5

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Recipe Ingredients

  • 1 tablespoon olive oil
  • ½ (8 ounce) package baby portobello mushrooms
  • ⅓ cup diced onion
  • ⅓ cup diced celery
  • ⅓ cup diced carrot
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • 1 cup wild rice blend (such as Lundberg®)
  • ¼ cup dry white wine
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and ground black pepper to taste
  • ¼ cup chopped toasted pecans
  • 1 tablespoon balsamic vinegar

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
  2. 2 Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts

  • Calories 260.5
  • Carbohydrate 36.7 g
  • Cholesterol 1.5 mg
  • Fat 9 g
  • Fiber 4.4 g
  • Protein 7.9 g
  • Saturated Fat 1 g
  • Sodium 352.2 mg
  • Sugar 4.1 g

Reviews

  1. Absolutely fabulous dish! Will definitely make again. Pared really well with sauteed zucchini/squash/onion side. Thanks!
  2. I didn't have fresh mushrooms, so I used canned (4oz). Completely forgot to add the vinegar at the end, and didn't have pecans so left them out. Was very good and cooked beautifully in the instant pot! Can't wait to try it again with all the ingredients ;)
  3. I made this according to directions except for adding 1 1/4 cups of broth. I used a dry sherry for the wine because it is what was handy. The directions are very good but perhaps a note should be added about toasting the pecans: Chop pecans toast in a dry skillet over med high heat - Read more ...
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