Name: Pressure-Cooker Warm Wild Rice Salad with Pecans and Cranberries
Total time: PLACEHOLDER
Ingredients: 2 cups wild rice , picked over and rinsed; 8 sprigs fresh thyme; 2 bay leaves; ½ teaspoon table salt , plus salt for cooking rice; 1 cup fresh parsley leaves; ¾ cup dried cranberries; ¾ cup pecans , toasted and chopped coarse; 3 tablespoons refined coconut oil or unsalted butter , melted; 1 shallot , minced; 2 teaspoons apple cider vinegar

Why This Recipe Works

Using a pressure cooker to cook wild rice turned this healthy grain, which can take up to an hour on the stovetop, into a hands-off, any-night possibility. When prepared well, wild rice has a pleasantly chewy outer husk and a nutty, savory flavor; we found that the pressure cooker produced perfect wild rice every time as long as we cooked it pasta-style: that is, in enough water to keep it submerged. The pressure cooker's ability to moderate the temperature of the cooking liquid meant that every grain turned out tender and intact. A handful of thyme sprigs and a couple of bay leaves added to the water infused the rice with flavor. To transform the nutty rice into a finished dish with contrasting flavors and textures, we added sweet-tart dried cranberries, crunchy pecans, fresh parsley, and bright apple cider vinegar.

Before You Begin

Do not use quick-cooking or presteamed wild rice in this recipe (read the ingredient list on the package to determine this).

Instructions

Combine 12 cups water, rice, thyme sprigs, bay leaves, and 1 tablespoon salt in electric pressure cooker.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 18 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Discard thyme sprigs and bay leaves. Drain rice and transfer to large bowl. Add parsley, cranberries, pecans, melted oil, shallot, vinegar, and salt and gently toss to combine. Season with salt and pepper to taste. Serve.