With its crunchy texture, wild rice pairs well with dried fruit and a snappy Granny Smith apple. This is terrific for stuffing Cornish game hens or to serve as a side dish with roast turkey, chicken, or pork. Feel free to vary the fruit to suit your family members’ tastes.
SERVES 6
INGREDIENTS
- 1 cup wild rice
- 1 cup dried cranberries
- 1 teaspoon dried thyme
- 4 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS
- Combine the rice, cranberries, thyme, and stock in the pressure cooker. 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 shallots and apple and cook for 4 minutes, or until the shallots are softened.
- When 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 and cranberry mixture to the skillet. Toss to combine with the shallots and apple. Taste for seasoning and add salt and pepper if necessary.
- Transfer the rice to a serving bowl and serve immediately. Alternatively, if you would like to use the rice for stuffing, let it cool to room temperature before using.
