Mushroom Wild Rice Recipe (Pressure Cooker)

Overhead view of a white bowl on a green leaf. Bowl has cooked wild rice.

Mushrooms, cauliflower, bell peppers and tomatoes in a wild rice blend

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings People

Calories 253kcal

Author Healing Tomato

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

Nutrition