Pressure-Cooked 5-Grain Wild Rice & Mushroom Stuffing

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 1/2 cup) contains 130 calories, 21 g carbohydrate, (2 g fiber), 3 g protein, 4 g fat, (2 g saturated fat), 5 mg cholesterol, and 135 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 130
  • Makes: 9 1/2 cups
  • Active Time: 20 minutes
  • Total Time to Make: 40 minutes

Ingredients

You'll Need

Electric Pressure Cooker

Directions

  1. Add stock, water, and rice to electric pressure cooker. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 22 min on HIGH. Release pressure using quick release method (carefully avoid steam); open lid. Stir.
     
  2. Heat olive oil in braising pan on MED-HIGH. Add celery and onions; cook, stirring, 2-3 min until soft but not browned. Add mushrooms; cook, stirring, 2-3 min. Season with salt and pepper.
     
  3. Add thyme, Worcestershire sauce, and rice; cook, stirring, 2-3 min. Season with salt and pepper. Add sage and finishing butter; stir to combine and heat through.
Chef Tips
  • Fold in a half bunch of chopped fresh chives just before serving.
  • Follow the directions below for step 1 if you prefer to prepare using stove top only:
    • Add culinary stock, water, and rice to saucepan; cover. Bring to boil; simmer 35 min. Remove from heat; let stand, covered, about 10 min until water is absorbed and grains are tender.

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