We love a good wild rice recipe. But we hate waiting for it to cook. Especially when it’s a weeknight and we’re already strapped for creative dinner ideas. Which is why the Instant Pot has been taking the culinary world by storm. It can speed up cooking by almost six times while using seventy percent less energy than traditional cooking methods. That means less time cooking and more time watching Netflix. Make weeknight dinner easy with this Wild Rice Recipe with Hazelnuts and Dried Apricot from The “I Love My Instant Pot” Recipe Book by Michelle Fagone.
If the autumn leaves are turning colors and the air is crisp, you know this dish is about to become a favorite on your table. This soothing recipe, along with a crisp glass of chardonnay, is the perfect end to a perfect day spent apple picking, pumpkin picking, or more. Feel free to garnish with snipped chives to take this dish up a notch and impress your guests.
Makes about 8 servings
Preparation Time: 30 minutes
WILD RICE RECIPE WITH HAZELNUTS AND DRIED APRICOT
2 cups wild rice, rinsed
3 cups vegetable broth
21⁄2 cups water
2 teaspoons sea salt
1 tablespoon butter
1⁄2 cup chopped hazelnuts
1⁄2 cup chopped dried apricots
Place all ingredients into Instant Pot®. Lock lid.
Press the Manual button and adjust time to 30 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Transfer to a dish and serve warm.
The Instant Pot is the only gadget that can replace a slow cooker, rice cooker, and stockpot, and this is the only cookbook with 175 recipes, including more than 30 paleo and gluten-free recipes. If you need even more recipes, check out The “I Love My Instant Pot” Paleo Recipe Book and The “I Love My Instant Pot” Vegan Recipe Book.