Main Dishes (& B'fasts)
2 Tbs Olive oil
1-1/2 ea Onion, chopped
2 tsp Garlic, minced
12 oz Mushrooms, sliced
1/4 cup White wine
1/4 tsp Salt
3 sprigs Fresh thyme (or 1/4 tsp dried thyme leaves)
1 cup Wild rice basmati blend
1 cup Chicken stock
1/2 lb Bacon or pork belly, chopped, or breakfast sausage
After cooking::
1/4 cup Parsley, chopped
1/4 cup Pine nuts (or almond slices)
Adapted from www.sweetpeasandsaffron.com by BBF, August, 2018.
Select 'saute' function on a 6 quart Instant Pot. Heat olive oil, then add the onions and cook for 5-7 minutes, until soft and translucent. Stir in the garlic and cook for one minute.
Add the white wine and deglaze the Instant Pot for 1-2 minutes.
Cancel the 'saute' function and add remaining ingredients. Stir everything up.
Cook on high pressure for 28 minutes, then allow to naturally release for 15 minutes. If there is any pressure remaining, release it.
Saute the bacon or pork belly pieces in a separate pan using medium heat.
Stir in the bacon, parsley and pine nuts and enjoy.