Wild Rice Pilaf

By: Bruce Weinstein and Mark Scarbrough

Wild Rice Pilaf
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
6 servings, butter, celery stalk, contributed, cook 50 min, easy, firm, green apple, max pressure cook, modern, packed fresh sage leaves, prep 5 min, pressure cook, raw black wild rice, scallions, side dish, sour, such as granny smith, table salt, vegetarian, walnuts

prep icon Prep Time
5 min
cook icon Cook Time
50 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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.
Notes
  • Beyond
    • For a sweeter finish, substitute 1 firm ripe pear, cored and chopped, for the apple.
    Feel free to substitute pecans or even skinned hazelnuts for the walnuts.
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