Serves: 6
Total Calories: 420

2/3 cup wild rice
1-1/3 cups water
2-1/2 cups water
1 pound seasoned pork sausage
1 cup celery, chopped
1 medium onion, chopped
1 (10 3/4-ounce) can cream of mushroom soup
1-1/2 cups water
1 (4-ounce) can mushrooms, with liquid

Combine wild rice and 1 1/3 cup water in a heat-proof bowl, which fits loosely in your cooker. Pour 2 1/2 cups water into bottom of cooker and place bowl with rice on rack in cooker. Cover bowl tightly with foil. Use a foil sling, as needed, for easy removal of bowl. Lock lid and bring to full pressure. Adjust heat, maintaining pressure, and cook for 20 minutes. Remove from heat release pressure naturally. Remove bowl, rack, and drain remaining water.

Heat cooker and brown sausage drain. Add celery and onion to sausage and saute until tender. Stir in remaining ingredients including rice. Lock lid and just bring the pressure up to the point where steam is escaping. Let pressure drop by itself.

Nutritional Facts:

Serves: 6
Total Calories: 420
Calories from Fat: 270

More Recipes from the Cook'n Under Pressure Cookbook:
Citrus Rice Pilaf
Mexicali Rice
Rice Pilaf
Risotto Primavera
Shallot and Mushroom Risotto
Sundried Tomato Risotto
Wild Rice Supper