Wild Rice Pre Soaked 2 Qt Pressure Cooker Recipes

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WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER



Wild Rice - Unsoaked - 2-Qt. Pressure Cooker image

Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.

Provided by KateL

Categories     Grains

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 2

3 cups water
1 cup wild rice, picked over and rinsed and drained

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.

Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3

WILD RICE IN THE PRESSURE COOKER



Wild Rice in the Pressure Cooker image

Wild rice has an earthy, nutty flavor and texture. You can add it to stuffing, salad, soup, and casseroles. This recipe is for unseasoned wild rice, made in the pressure cooker. It is if you want to save time cooking the rice for use in other recipes, but don't want added salt or other ingredients.

Provided by threeovens

Categories     Rice

Time 5h10m

Yield 2 1/2 cups, 5 serving(s)

Number Of Ingredients 2

2 1/3 cups water
1 1/4 cups wild rice (8 oz package)

Steps:

  • Place water and rice in a pressure cooker and secure lid.
  • Heat to high pressure over high heat; reduce heat to medium, but maintain pressure.
  • Cook 30 minutes; remove from heat, release pressure, then remove lid and drain.

WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER



Wild Rice - Pre-Soaked - 2-Qt. Pressure Cooker image

Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if steamed. If increasing the amount, be mindful that when cooking grains, the contents should not exceed the 1/2 mark. Note: soak in unsalted water. I have created a separate recipe for unsoaked rice as the rice:water and cooking times differ.

Provided by KateL

Categories     Grains

Time 23m

Yield 2 1/2 cups, 5 serving(s)

Number Of Ingredients 2

1 1/2 cups water
1 cup picked over and soaked wild rice, rinsed and drained

Steps:

  • In pressure cooker, pour in water and bring it to a rolling boil.
  • Pour in well-drained wild 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 15 minutes and cook for 12 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
  • Remove lid. If rice has cooked completely, but water remains, drain off excess water.
  • Serve.

Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24, Fiber 2, Sugar 0.8, Protein 4.7

BROWN RICE - UNSOAKED - 2-QT. PRESSURE COOKER



Brown Rice - Unsoaked - 2-Qt. Pressure Cooker image

Plain brown rice, if you don't have time to pre-soak the rice, from Kuhn Rikon's instruction manual (15 psi cooker). If you increase the amount, please make sure that you don't fill the cooker over the 1/2 mark. Kuhn Rikon strongly recommends cooking grains on LOW pressure - like steaming it; this prevents burned rice. I have made separate recipes for soaked brown rice and parboiled brown rice because there are differences in the rice:water ratios and the cooking times.

Provided by KateL

Categories     Brown Rice

Time 25m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 2

1 1/2-1 3/4 cups water
1 cup brown rice, picked over and rinsed and drained

Steps:

  • In the 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 18 minutes and cook for 18 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). If brown rice is fluffy but there is excess water, drain off the excess water.
  • Remove lid and serve.

Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 3.9, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5

BROWN RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER



Brown Rice - Pre-Soaked - 2-Qt. Pressure Cooker image

Plain brown rice, if you have taken the time to soak the brown rice for best results. From my Kuhn Rikon instruction manual (15 psi pressure cooker). If you increase the amounts, do not exceed the 1/2 full mark on your pressure cooker pan. Kuhn Rikon strongly recommends cooking grains on LOW pressure (actually "MEDIUM" pressure of 10 psi per Miss Vickie, but K-R has only 2 settings so one is HIGH of 15 psi, and the other is LOW of 10 psi) so the rice won't burn on the bottom; it's more like steaming. I have made separate recipes for unsoaked brown rice and parboiled brown rice, because there are differences between the rice:water ratios and cooking times. If you have a different brand cooker, please consult your manual for recommended cooking time. Updated 4/10/14: made with 2 cups rice and 4 cups low-sodium chicken broth in K-R Duromatic Top 3-L pressure cooker; added second burner grate after pressure was reached and had few adjustments to make (my stove runs hot). It took about 7 minutes for pressure to fall completely. There was a little unabsorbed liquid left, which I cooked off at Simmer setting. Note that using 10 psi is less likely to clog the safety valve.

Provided by KateL

Categories     Brown Rice

Time 19m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 2

2 cups water
1 cup picked over and soaked brown rice, rinsed and drained

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 (actually "MEDIUM" 10 psi per Miss Vickie, 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 12 minutes and cook for 12 minutes.
  • Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
  • Remove lid and serve.

Nutrition Facts : Calories 114.1, Fat 0.9, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 23.8, Fiber 1.1, Sugar 0.3, Protein 2.5

PRESSURE-COOKER VEGETABLE WILD RICE SOUP



Pressure-Cooker Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups baby portobello mushrooms, sliced
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs

Steps:

  • Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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