Ingredients
-
2
-
4
-
3/4
-
1/4
-
1/4
-
1 1/2
-
6
-
-
1 1/4
-
-
-
-
-
-
Directions
Pressure Cooker Wild Rice and Barley Casserole, This is a hearty casserole for the fall and winter months Great to make ahead and reheat as needed , Very nice recipe Great combination with wild rice & barley I sub’d some wild for brown also used abit of essence spice in place of the salt There was quite abit of water left over so I will try cutting that back next time Wonderful pressure cooker recipe to add to my collection, thanks for sharing , Thank you for this one and only recipe I am going to make this all summer long and use it as a cold salad side dish or with grilled veggies
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Steps
|
1
Done
|
Mince the Shallots. |
|
2
Done
|
Melt 2 Tbs Butter in the Pressure Cooker. |
|
3
Done
|
Add the Shallots and Cook Over High Heat Until Soft, About 2 Minutes. |
|
4
Done
|
Add the Rice and Barley and Stir Well. |
|
5
Done
|
Pour in the Sherry. |
|
6
Done
|
When the Mixture Has Stopped Sputtering, Add the Beef Stock or Broth and Water. |
|
7
Done
|
Close Pressure Cooker and Bring Up to Full Pressure. |
|
8
Done
|
Reduce Heat to Stabilize Pressure and Cook For 23 Minutes. |
|
9
Done
|
Release Pressure. |
|
10
Done
|
Most of the Rice Should Be Split Open and Tender but not Mushy. |
|
11
Done
|
Return the Cover and Cook Longer If Necessary. |
|
12
Done
|
If There Is Liquid Remaining After the Rice Is Cooked, Pour It Off. |
|
13
Done
|
the Mushrooms Can Be Cooked in the Pressure Cooker by Removing the Rice and After It Is Cooked, or They Can Be Cooked in a Skillet While the Rice Is Cooking. |
|
14
Done
|
Melt the Remaining 2 Tbs Butter in the Pressure Cooker or a Skillet. |
|
15
Done
|
Add the Mushrooms and Cook Over High Heat Until They Are Soft and Most of the Liquid Has Been Cooked Away. |
