Mushroom Wild Rice Recipe (Pressure Cooker)
Mushrooms, cauliflower, bell peppers and tomatoes in a wild rice blend
Servings 4 People
Calories 253kcal
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Garlic Shredded
- 1 Tbsp Ginger Shredded
- 1 cup Onions Julienned
- 2 cup mushrooms Thinly sliced
- 1/2 Bell Pepper Finely chopped
- 2 Plum Tomatoes Finely chopped
- 1 cup Cauliflower Florets
- 2 Tbsp Oregano Dried
- 1 Tbsp Parsley Dried
- 1 tsp Rosemary Dried, Optional
- 1 Tbsp Nutritional Yeast
- 2 tsp Salt Adjust to taste
- 1 2/3 cup Wild Rice Blend One and 2/3 cup
- 4 cup Water
- 2 tsp Lime juice freshly squeezed
- 1/4 cup Basil Pesto Adjust to taste
Instructions
- Plug in the pressure cooker and set it to 5 minutes of cooking
- In the inner container of the pressure cooker, add the oil
- Add the ginger and garlic
- Add onions and let them brown slightly
- Add the mushrooms and them shrink to half their size (see notes)
- Add the bell pepper, mushrooms and cauliflower
- Add 2 cups of water
- Add the spices, nutritional yeast and salt
- Add the wild rice blend and the remaining water
- Mix well and close the lid
- Set the valve to "sealed"
- Choose the rice option on the pressure cooker (13 minutes)
- When its done, "release" the valve and let the steam out
- Open it and add the basil pesto + lime juice
- Mix well and serve immediately
Video
Notes
- I initially set the pressure cooker to 5 minutes to cook the mushrooms. However, it wasn't enough time, so, I added 5 more minutes to the pressure cooker. I like the mushrooms to get slightly crispy before I add the rice
- The nutritional information provided is approximate. Please consult a dietitian for more detailed nutrition info