Using an Instant Pot add a tablespoon of EVOO (olive oil), 2 cups of wild rice and four (4) cups of water.

Secure the Instant Pot lid and cook with pressure for 3o minutes.

While the wild rice is cooking, chop and prepare all of the vegetables.

After the rice is finished cooking transfer it from the Instant Pot and into a large serving dish.

Clean the Instant Pot and add a single tablespoon of EVOO. Put the Instant Pot on the "s

auté setting" and add the vegetable mixture. Sauté the vegetables for 8 - 10 minutes or until the carrots and turnips are tender. Add the mixed veggies to the wild rice.

Add one-half (1/2 tsp) of EVOO to the Instant Pot using the "s

auté setting."

, when the oil is hot add the chopped collard greens and s

auté for six (6) minutes, add sea salt and freshly cracked peppercorns. Remove from the pot and add to the rice and vegetables.

Next, add the brats to the Instant Pot and cook until the juices run clear. If you cook the brats with pressure, it will only take only ten minutes.

When the brats are finished place them on a cutting block and cut them into thick slices. Add the brats to the wild rice and vegetables.

Toss mixture to evenly combine all of the ingredients and serve as a main dish or as a side.