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Wild Rice Supper
Makes 6 servings
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.