← All recipes

Brown Rice with Chestnuts & Dried Fruit (Pressure Cooked)

Brown Rice with Chestnuts & Dried Fruit (Pressure Cooked) is built on Butter Or Oil, Ground Cinnamon, Boiling Vegetable Stock, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1/2 tsp
• 2 3/4 cup
• 3/4 tsp

Method (preview)

1. 1

   Bring 2 quarts water to boil in the cooker, and cook the chestnuts uncovered for 3 minutes.

2. 2

   Turn off the heat and lift a few chesnuts at a time from the water with a slotted spoon.

3. 3

   Run under cold water to cool, and remove both the peel and the thin skin surraounding each chestnut.

4. 4

   If any chesntust d on-t peel easily, set them back in the hot water for a few minutes.

5. 5

   When done, rinse out cooker and dry thoroughly.

6. 6

   Heat the butter in the cooker.

7. 7

   Saute the celery and carrots for 2 minutes, the n stir in the rice and coat well with the fat.

8. 8

   Stir in the chestnuts, purnes, apricots, cinnamon, ornage zest, 2 3/4 cups boiling stock, bay leaf and salt.

9. 9

   Lock the lid in place and over high heat bring to high pressure.

10. 10

    Adjust heat t o maintain high pressure, and cook for 16 minutes.

11. 11

    Let the pressure drop natur ally for 10 minutes.

12. 12

    Reduce any remaining pressure with a quick release method

13. 13

    . Remove the lid, tilting it away from you to allow any excess steam to escape

14. 14

    If the rice is not sufficiently cooked, stir in 1/4 cup additional boiling stoc k or water if the mixture seems dry, lock the lid back in place and return to h igh pressure or simmer over low heat, for a few more minutes.

15. 15

    When the rice is done, remove the bay leaf and adjust the seansonings before serving.

16. 16

    Serving Suggestion: goes well with roast turkey or baked ham.

17. 17

    Variation 2: substitute dried chestnuts that have been soaked overnight in amp le water to cover.