Ever since Jim told me with a scrunched up face that he did not like rice, I have worked on perfecting this wild rice pilaf to include our arsenal of side dishes because you only have so many ways to do pasta or vegetables. This wild rice pilaf really goes well our Slow-cooked Pheasant in a Cream Wine sauce which will be published soon, smoked pork loin, fish, well, the options are endless.
1 cup mixed rice: wild rice, Himalayas red rice, brown rice
1/2 cup of red onion finely chopped
1/2 cup of green bell pepper finely chopped
1/2 cup of red or yellow bell pepper finely chopped
1 jalapeno finely chopped
1 tablespoon of fresh oregano chopped
1 tablespoon of fresh rosemary chopped
1 tablespoon of fresh thyme chopped
4 garlic cloves chopped
1/2 cup of cilantro chopped
1 1/2 cups chicken bone broth
2 tablespoons butter
Salt and pepper to taste
In a pressure cooker, saute onion, garlic and peppers with a tablespoon of olive oil for about 3-4 minutes. Add rice to the mixture and continue to sauté until the brown rice is beginning to become translucent. Add the fresh herbs and cilantro to the mixture and saute 1 to 2 minutes.
Add the chicken bone broth to rice mixture and stir. Close and lock lid. Change the setting on the pressure cooker to high pressure for 20 minutes. Once the 20 minutes are up, release the pressure topper to natural pressure release. Allow the rice to set for 10-15 minutes. After 15 minutes, open the lid to stir rice and check the consistency. Add the butter and stir. If liquid is still present, turn the pressure cooker to saute mode to cook off the rest of the liquid. Season to taste with salt & pepper or Tony Chartres.
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