Meaty cremini mushrooms are actually midget portobellos. With that connection established, you won’t be surprised to learn that this dish has a hearty, stick-to-your-ribs quality that complements roast prime rib, grilled pork chops, or steak. The garnish of toasted almonds gives the dish extra crunch.
SERVES 6
INGREDIENTS
- 1 cup wild rice
- 4 cups chicken or beef stock or store-bought chicken or beef broth
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped sweet onion, such as Vidalia
- 1 pound cremini mushrooms, sliced
- 2 teaspoons finely chopped fresh sage
- 2 tablespoons dry sherry
- Salt and freshly ground black pepper
- 1 cup toasted sliced almonds for garnish
INSTRUCTIONS
- Combine the rice and stock in the pressure cooker and drizzle the oil over the stock. Lock the lid in place and cook at high pressure for 20 minutes.
- While the rice is cooking, melt the butter in a large skillet over medium-high heat. Add the onion, mushrooms, and sage, and sauté until the mushrooms begin to turn golden. Add the sherry, bring it to a boil, and season with salt and pepper. Set aside.
- After the rice has cooked, quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. There will still be liquid in the pot, so use a slotted spoon to transfer the rice to the skillet. Stir the rice with the onion and mushrooms to combine. Taste for seasoning and add more salt and pepper if needed.
- Transfer the rice to a serving bowl and garnish with the toasted almonds.
