Wild Rice With Chestnuts, Prunes, And Apricots _ - Pressure Cooker

• 12 (10 oz) fresh chestnuts
• 2 T butter or oil
• 2 celery stalks, thinly sliced
• 2 large carrots, coarsely chopped
• 1 1/2 C uncooked wild rice
• 1/3 C dried plums, pitted and halved
• 1/3 C dried apricots, pitted and halved
• 1/2 t cinnamon, ground
• 4 1/2 C boiling vegetable or chicken broth
• 1 bay leaf
• 1 t salt, or to taste
• 2 t orange zest, finely grated

1. 1. Score a small "x" in the skin on the flat side of each chestnut.
2. 2. bring 2 quarts water to boil in the cooker and cook the chestnuts, uncovered, for 3 minutes. Test by running a chestnut under cold water and remove both the peel and thin skin. If peeling is difficult, let the chestnuts rest in the hot water for a few more minutes. Remove when ready and drain.
3. 3. Rinse out cooker and dry.
4. 4. Saute the celery and carrots for 2 minutes in hot butter, then stir in the rice and coat with oil.
5. 5. Stir in the chestnuts, dried fruit, cinnamon, 2 3/4 C boiling broth, bay leaf and salt.
6. 6. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 15 minutes.
7. 7. Use quick-release method.
8. 8. If the rice is not cooked to your preference, re-lock the lid and return to high pressure for up to 8 minutes. (if using brown rice and it is not cooked enough, cover with (not lock) the lid and simmer over low for a few more minutes, adding 1/4 c of additional boiling broth or water as needed.)
9. 9. When rice is done, remove the bay leaf and stir in the orange zest. Adjust seasonings before serving.

chestnuts, t, celery stalks, carrots, wild rice, dried apricots, cinnamon, boiling vegetable, bay leaf, salt, orange zest

Taken from www.epicurious.com/recipes/member/views/wild-rice-with-chestnuts-prunes-and-apricots-pressure-cooker-50152441 (may not work)