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recipe by Bruce Weinstein https://amzn.to/2PjilWY
Wild rice is not rice. It’s a grass grain, once found almost exclusively in the upper Midwest and the southern portions of Ontario. Today, there are many varietals on the market: some brown, some black, many grown in California. This recipe was designed for black wild rice, the sort that splits when cooked to reveal a creamy, white core. There’s something of a reversal in this technique: The wild rice is cooked under pressure, then the other ingredients are added to the pot. We found that keeping the apple and scallions out from under the pressure gave them a better texture to match the wild rice.Inspired by: https://recipes.instantpot.com/recipe/wild-rice-pilaf/
recipe updated Feb 4, 2020