• Step 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.

• Step 2

  Heat 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.

• Step 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.

• Fold in a half bunch of chopped fresh chives just before serving. • Follow these directions 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.

Note: When servings & ingredients are modified, nutrition & directions may vary.