Wild Rice

So as I am learning how to use my pressure cooker, I am also learning how not to use my pressure cooker.  But I'll get to that in a minute.

I read a blog post somewhere out there about wild rice.  Evidently anciently it was called forbidden rice because only the royalty was allowed to eat it.  Anything that is not for the muckity muck is on my list of food to try!  So went shopping at the asian market. It's like a food fieldtrip!  So many thinks to see and smell and wonder about how to fix it... but I wanted wild rice at a decent price so there I was.

So tonight was the night to try the rice.  There are only 2 of us, so I have to learn how to cook less... still working on that, but on the upside I have leftovers for sometime later in the week.  

Wild Rice

1 1/2 c sweet wild rice

1 tsp salt

1/2 tbs olive oil

3 c cicken broth

pressure on high 23 minutes.  Quick release.  Done!

I also learned that frozen paremsan crusted talapia filets from Sam's club are not to be cooked in the pressure cooker.  Even above the liquid.  All it did was made my fish soggy.  And not cooked. So  my broiler in the oven saved the day, 10 minutes later dinner was ready.   We served with green salad and the husband had applesauce with his.

Dinner:  Success!