|
Recipe Ingredients:
|
|
1 1/2
|
cups wild rice
|
|
6 1/2
|
cups chicken stock
|
|
1 1/2
|
cups white rice
|
|
1
|
pound bacon
|
|
2
|
oinions, chopped
|
|
2
|
cups minced celery
|
|
3/4
|
cup parsley
|
|
|
salt and pepper to taste
|
|
3/4
|
cup <a href="/nuts/pignolia-pine.html">Pine Nuts</a>
|
Cooking Directions: |
|
1.
|
Place wild rice and 3-1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to stabilize pressure and cook for 15 minutes. Remove from heat, depressurize and remove lid. Remove cooked wild rice and replace with white rice and remaining 3-1/4 cups chicken stock or water. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid. Mix rices together in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender. Add cooked onion-celery mixture, parsley, and salt and pepper to taste. Just before serving, add toasted pine nuts
|
| |
Pine Nuts (Pignolias)
Our fresh pine nuts, also known as pignolias, have a delicate sweet and nutty flavor. Blend pine nuts into a creamy pesto sauce, or add them to cookies and baked goods for a nutty crunch, and boost of protein.
|
