a good idea
* small bunch of ramps
* generous handful of dried boletes (really, this should have been fresh morels for the flavorful seasonal mushroom of the minute, but I didn't have any. darn but I wish that were otherwise.)
* two cups and a bit water or broth (I used the water the boletes had been soaked in for part of this)
* two cups brown basmati rice (the reason I used the pressure cooker - I don't have white rice, but I also don't have patience)
* 1-2 tbsp olive oil
* splash white wine
* salt
Sautee ramps and boletes in oil. Add rice, stirring until slightly browned and threatening to stick. Add water or broth. Cover, and bring up to high pressure. Cook at pressure for 12 minutes.
Meanwhile, clean and trim a pound of asparagus, cutting into inch long pieces. When the rice has cooked, quick release the pressure (this means running the rim of the cooker under cooler water for mine). Pile asparagus on top of rice. Add splash of wine. Cover and bring up to pressure. Keep at pressure for about a minute. Quick release again.
Add salt. (Actually, I skipped the salt, but added a little nutritional yeast.)
If you're speedy you can make this in 20 minutes flat.
* small bunch of ramps
* generous handful of dried boletes (really, this should have been fresh morels for the flavorful seasonal mushroom of the minute, but I didn't have any. darn but I wish that were otherwise.)
* two cups and a bit water or broth (I used the water the boletes had been soaked in for part of this)
* two cups brown basmati rice (the reason I used the pressure cooker - I don't have white rice, but I also don't have patience)
* 1-2 tbsp olive oil
* splash white wine
* salt
Sautee ramps and boletes in oil. Add rice, stirring until slightly browned and threatening to stick. Add water or broth. Cover, and bring up to high pressure. Cook at pressure for 12 minutes.
Meanwhile, clean and trim a pound of asparagus, cutting into inch long pieces. When the rice has cooked, quick release the pressure (this means running the rim of the cooker under cooler water for mine). Pile asparagus on top of rice. Add splash of wine. Cover and bring up to pressure. Keep at pressure for about a minute. Quick release again.
Add salt. (Actually, I skipped the salt, but added a little nutritional yeast.)
If you're speedy you can make this in 20 minutes flat.