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This rice dish is typically made in one of two ways: a par-boiled flavored rice packet cooked pilaf style, or by mixing pre-cooked rice into a pan of sauteed meat. Neither of these methods sound like they would translate well to the pressure cooker but… we figured it out!
Our recipe makes this classic Southern dish not only faster, but in just one pot!We combined both conventional methods by cooking this rice as a pilaf but starting by sauteing whole fresh ingredients.
If you’re not a big fan of the texture of liver – pulse the raw meat through the chopper once or twice to achieve a fine chop before sauteing.
Don’t forget to spice-up this dish even more with some genuine Mc Ilhenny Co. Tabasco Sauce from Louisiana.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||4 min.||High(2)||Natural|
- 1 tablespoon olive oil
- 1 large onion, chopped
- about 8 ounces (300 grams) chicken livers, chopped to ¼" or about 1 cm
- 6 ounces (170 grams) Andouille sausage (or 3 ounces chopped bacon and 3 ounces of spicy salami)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
2 teaspoons creole seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 cups long-grain rice (like Basmati)
- 2½ cups vegetable stock (or water)
- 1 sprig parsley, finely chopped
- In the pre-heated pressure cooker on medium heat, without the lid, add the oil and onion and saute' until the onion is just starting to soften.
- Push the onion aside and add the raw liver, moving it around until most of it has turned pink.
- Add the sausage and celery and saute' everything together, stirring infrequently, for about 3 more minutes.
- Add the garlic, creole seasoning and rice and mix everything together well.
- Pour in the stock, quickly scrape the bottom of the cooker using the stock to lift up any bits that may have stuck themselves to the base of the cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 4 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Fluff the rice and serve with a sprinkling of fresh parsley and a bottle of Tabasco sauce.