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

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   ["1. Score a small ""x"" in the skin on the flat side of each chestnut.", "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. Rinse out cooker and dry.", "4. Saute the celery and carrots for 2 minutes in hot butter, then stir in the rice and coat with oil.", "5. Stir in the chestnuts, dried fruit, cinnamon, 2 3/4 C boiling broth, bay leaf and salt.", "6. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 15 minutes.", "7. Use quick-release method.", "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. When rice is done, remove the bay leaf and stir in the orange zest. Adjust seasonings before serving."]

* Per serving · 4 servings · Values may vary.