Creamy Instant Pot® Mushroom and Wild Rice Pilaf
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This yummy rice dish will create a beautiful aroma in your kitchen. Made with delicious wild rice and earthy mushrooms, this pilaf also blends a wide range of vegetables and chopped herbs to create a remarkable entree.
Ingredients
Serves
6 servings- 1 1 cup cup wild rice
- 0.75 0.75 tsp tsp fine sea salt
- 1 1 tbsp tbsp olive oil
- 2 2 large shallots sliced
- 1 1 carrot diced
- 2 2 tbsp tbsp thyme finely chopped
- 1 1 tbsp tbsp rosemary finely chopped
- 1 1 clove clove garlic minced
- 0.5 0.5 tsp tsp black pepper
- 12 12 ounce ounce cremini mushrooms sliced
- 10.5 10.5 ounce ounce Pacific Foods® Organic Cream of Chicken Condensed Soup
- garnish with chopped fresh parsley
Instructions
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To a 6- or 8-quart Instant Pot® add rice, 2 cups water, and salt. Cook using the manual setting. Select high pressure for 24 minutes.
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While rice cooks, in a large nonstick skillet warm oil over medium heat. Add shallots and carrot and sauté until softened, about 4 minutes. Add thyme, rosemary, garlic, and pepper and sauté 1 minute more.
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Add mushrooms and cook, stirring, until they release their liquid and the liquid evaporates, about 10 minutes. Stir in Pacific Foods® Organic Cream of Chicken Condensed Soup to coat vegetables.
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Once rice is done, allow pressure to release naturally for 10 minutes. Open steam valve to release any remaining pressure. Drain rice well and stir into vegetable mixture.
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Transfer to a serving dish and garnish with parsley.
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