Wild Rice Pilaf

11/2 cups wild rice
61/2 cups chicken stock or water
11/2 cups white rice
1 pound bacon
2 onions, chopped
2 cups minced celery
¾ cup parsley
salt and pepper to taste
¾ cup toasted pine nuts

Place wild rice and 31/4 cups of chicken stock (or water) in the pressure
cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to
stabilize pressure and cook for 15 minutes. Remove from heat, depressurize
and remove lid. Remove cooked wild rice and replace with white rice and
remaining 31/4 cups chicken stock or water. Bring to a boil, seal, bring up
to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6
minutes. Remove from heat, depressurize and remove lid. Mix rices together
in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain
on paper towels. Remove majority of bacon grease from skillet, leaving a
small amount to fry onions and celery until tender. Add cooked onion-celery
mixture, parsley, and salt and pepper to taste. Just before serving, add
toasted pine nuts.

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