Pecan Long Grain and Wild Rice (Instant Pot)

Pecan Long Grain and Wild Rice (Instant Pot) easily makes a tasty rice pilaf flavored with nuts and herbs for a perfect rice side dish.
Pecan Long Grain and Wild Rice (Instant Pot)

Pecan Long Grain and Wild Rice (Instant Pot)

By Sue Lau | Palatable Pastime

Pecan Long Grain and Wild Rice (Instant Pot) is my recipe of the day with the blogging group Foodie Extravaganza. We take turns  hosting on the first Wednesday of the month, with the topics focusing on a monthly holiday.

Wendy,  who is hosting, has asked us to prepare something using pecans for National Georgia Pecan Month.

Pecan Long Grain and Wild Rice (Instant Pot)

I had some pecans sitting  around from another event so that part was easy. Then I spotted the box of unused wild  rice in my pantry and knew it was time.

Pecans and nuts go very well  with the flavor of wild rice. And further, it pairs perfectly in autumn with foods such as roast turkey, chicken, and also fish.

Having   already posted one wild rice recipe using the stovetop,  even though it had mushrooms, I decided on the Instant Pot. I knew it had to be a two-part recipe or it wouldn’t work out. Wild rice and long grain rice have wildly different cooking times.

The stuff you get in the  box partially cooks the wild rice, as in  instant rice, so the rice types arrive at doneness at the same time. We don’t have to dry ours out to put in a box. So after a partial cook of the wild rice,  we simply add the long grain and keep going.

I do drape a towel over my pot as the rice rests.  This is something I do  with a saucepan for stovetop as well. And also with my rice cooker. The few minutes helps the towel  draw out steam and makes the rice grains separate nicely. Because nobody likes sticky clumps of wet rice, eh?

Foodie Extravaganza

Foodie Extravaganza

National  Georgia Pecan Month

Pecan Long Grain and Wild Rice (Instant Pot)

Pecan Long Grain and Wild Rice (Instant Pot)

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(Instant Pot) Pecan Long Grain and Wild Rice

Pecan Long Grain and Wild Rice (Instant Pot)

Sue Lau
Prep Time 10 mins
Cook Time 15 mins
Pressure release 15 mins
Course Side Dish
Cuisine American
Servings 8 (1-cup servings)

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1/2 cup uncooked wild rice
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried parsley flakes
  • 1 teaspoon poultry seasoning
  • 2-1/2 cups chicken broth or water
  • 1-1/2 cups long grain rice (rinsed)
  • 3/4 cup chopped roasted pecans

Instructions
 

  • Saute the onion and garlic in the butter/oil mix in the Instant Pot until the onion softens.
  • Stir in the wild rice, seasonings, and chicken broth (or water).
  • Place lid on cooker and set the vent to seal. Cook at pressure on manual/high for 15 minutes, then use the quick release.
  • When steam subsides, open cooker and stir in the rinsed long grain rice.
  • Replace lid and set the vent to seal. Cook at pressure/high for five minutes.
  • Allow the pressure to subside naturally (do NOT use the quick release this time).
  • Open lid and stir in the toasted chopped pecans. Cover the top of the cooker with a clean dish towel and let rest ten minutes.
  • Remove towel and fluff rice.

Notes

From the kitchen of palatablepastime.com
Keyword holiday side dish

Pecan Long Grain and Wild Rice (Instant Pot)

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4 responses

  1. The wild rice and long grin rice have cooked perfectly. Along with the crunch from pecans, this is scrumptious!This sounds amazing and making a point to try soon!

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