Brown and Wild Rice Pilaf with Mushrooms and Snow Peas
Jane Bonacci and Sara De Leeuw say: "Full of luscious flavors and textures, this pilaf is substantial enough to be a vegetarian main course, or serve it as a delightful side dish. The cranberries add a pop of fresh, bright flavor in every bite. Commercial rice blends come with a variety of ingredients and variable cooking times. Be sure to check the packaging to see what the recommended cook time is and halve it for this recipe."
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Sides
Cuisine: American
Keyword: brown and wild rice pilaf, instant pot pilaf, instant pot wild rice
Press Sauté on your pressure cooker and add 1 tablespoon of the oil (or water to make oil-free) to the inner pot.
Add the shallots, snow peas, and mushrooms. Cook, stirring often, until the shallots are softened, about 2 minutes.
Use a slotted spoon to transfer the vegetables to a bowl. Stir in the cranberries and set aside.
With the pressure cooker still on Sauté, pour the remaining 1 tablespoon oil (or water to make oil-free) in the inner pot. Add the onion and cook until softened, about 4 minutes.
Add the rice and toss to coat each grain with the oil. Add the wine to the pot and scrape the bottom to loosen any browned bits.
Add the stock, water, salt, and pepper, stirring. Close and lock the lid, making sure the steam release handle is in the sealing position.
Cook on high pressure for half the time listed on the rice package, about 20 minutes.
When it is finished, release the pressure naturally, about 12 minutes. Turn the steam release handle to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully.
Stir in the reserved vegetables and any accumulated juices, replace the lid, and let rest for about 4 minutes.
When the vegetables are reheated, remove the lid and use a fork to fluff the rice and distribute the vegetables evenly.
If there is excess liquid, leave it on Keep Warm or press Sauté (set to low) for a few minutes with the lid off and it will evaporate.
Scoop portions onto plates, sprinkle with the almonds, and serve.