Nutty, chewy wild rice can turn an ordinary dinner into an occasion because it’s a little out of the ordinary. It cooks beautifully in the pressure cooker and can be refrigerated or frozen to use later in casseroles, salads, soups, and pilafs.

MAKES 4 CUPS

INGREDIENTS

• 1 cup wild rice
• 4 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1 tablespoon canola oil
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Combine the rice and stock in the pressure cooker and drizzle the oil over the stock.
2. Lock the lid in place and cook at high pressure for 20 minutes.
3. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
4. Taste for seasoning and add salt and pepper if needed. The rice will not have absorbed all the liquid.
5. Use a slotted spoon to transfer the rice to a serving bowl or let cool and transfer to airtight storage containers.
6. Refrigerate for up to 3 days or freeze for up to 3 months.