Studded with dried cranberries and bits of apricot, this rice pilaf is great to serve with a weeknight dinner. But it can also be a showstopper for the holidays, especially when served as a stuffing for turkey, Cornish game hens, chicken, or a crown roast of pork.

SERVES 6

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 2 cups brown rice, rinsed and drained
• ½ cup finely diced sweet onion, such as Vidalia
• 1 teaspoon dried thyme
• ½ teaspoon celery seeds
• ½ cup dried cranberries
• ½ cup finely chopped dried apricots
• 4 cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt the butter with the oil in the pressure cooker over medium-high heat.
2. Add the rice and cook for 2 minutes to toast the grains.
3. Add the onion, thyme, and celery seeds and cook for another 2 minutes to soften the onion.
4. Add the cranberries, apricots, and stock.
5. Lock the lid in place and cook at high pressure for 18 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Fluff the rice and taste for seasoning, adding salt and pepper if necessary.
8. Serve immediately.

NOTE:

• When cutting dried fruits, spray your knife with nonstick cooking spray or rub with a bit of canola oil to make the job a lot easier!