Wild Rice Pilaf


  • 1 cup raw black wild rice
  • 3 tbsp butter
  • 1/2 cup walnuts
  • 1 firm, sour, green apple, such as Granny Smith
  • 2 medium scallions
  • 1 medium celery stalk
  • 1 tbsp packed fresh sage leaves
  • 1/2 tsp table salt
  • Pour the wild rice in the cooker, add 1 tablespoon of the butter, and fill the cooker with water until the wild rice is submerged by 2 inches. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 28 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Drain the wild rice from the hot insert into a fine-mesh sieve such as a chinois or through a colander lined with a single layer of cheesecloth. Rinse out the insert and return it to the machine.
  • Press Saute, set time for 10 minutes.
  • Melt the remaining 2 tablespoons butter in the pot, then add the walnuts, apple, scallions, and celery. Cook, stirring occasionally, until the scallions soften, about 3 minutes. Stir in the cooked and drained wild rice, then add the sage and salt. Cook, stirring all the while, to blend the flavors, about 1 minute. Turn off the SAUTÉ function and remove the hot insert from the pot to stop the cooking. Serve warm.
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