Rice Pilaf With Nuts 2 Qt Pressure Cooker Recipes

PRESSURE-COOKER MUSHROOM RICE PILAF

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter. When butter is hot, add rice. Cook and stir rice until lightly browned, 3-5 minutes. Press cancel. Add mushrooms, green onions and garlic. In a small bowl, whisk water and beef base; pour over rice mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. If desired, serve with additional chopped green onions.

NUT RICE PILAF

Steps:

• Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
• Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
• Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
• Add the garlic and cook until fragrant, about 30 seconds.
• Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
• Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
• Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
• Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).

PRESSURE COOKER PILAF RICE

Steps:

• Heat pressure cooker with oil and butter, sauté onion until transparent.
• Add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
• (the chicken stock can be replaced by water and 3 tsp of chicken powder).

SPICY SPROUTS PILAF (PRESSURE COOKER)

Steps:

• Clean, wash and soak the rice for 10 minutes.
• Drain and keep aside.
• Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
• When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
• Add the rice and sprouts and sauté for 2 minutes.
• Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
• Pressure cook for 2 whistles (15 minutes).
• Serve hot, garnished with the coriander.

WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained 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 25 minutes and cook for 25 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid and serve.

RICE PILAF WITH NUTS - 2-QT. PRESSURE COOKER

Steps:

• In a 2-quart Pressure Frypan or larger pressure cooker, heat butter over medium high heat.
• Add onion and saute until translucent.
• Add wild rice, water and salt, stirring over high heat.
• Close lid and bring pressure to first red ring (low pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
• Add brown rice, broth, white wine and bay leaf. Stir to mix over high heat.
• Close lid and bring pressure to first red ring (low pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 20 minutes.
• Remove from heat and use Natural Release Method.
• Stir in vegetables and a little liquid if the rice is too dry. Discard bay leaf.
• Replace cover and cook on low heat for 10 minutes. Do not bring under pressure.
• Add nuts and parsley and gently toss.