Wild Rice with sliced almonds, pomegranate and mint
Servings: 4
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Equipment
- instant pot
- large mixing bowl
- colander
- heat resistant silicone spatula
- measuring cups
- Measuring Spoons
Ingredients
MAIN
- 1 c rice; wild uncooked
- 1 tsp extra-virgin olive oil
- 1 1/2 c purified water; cold
- 1/2 tsp Himalayan sea salt
- 1/2 tsp black pepper
ADD AFTER COOKING
- 1/2 c sliced almonds
- 1/2 c pomegranate seeds
- 12 leaves mint
Instructions
- Gently rinse wild rice under cold water. Drain well.
- Add the MAIN ingredients to the instant pot in the order listed, beginning with the rinsed wild rice.
- Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes.
- Turn off heat and turn the steam dial and allow for it to release all of the steam before opening. It may take about 10 minutes. Open the lid carefully.
- Using the silicone spatula, transfer the wild rice into a large mixing bowl.
ADD INS
- Stir in the ADD IN items and toss lightly.
