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Pressure Cooker Wild Rice And Barley

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Ingredients

Adjust Servings:
2 large shallots
4 tablespoons unsalted butter
3/4 cup wild rice
1/4 cup barley (not quick cooking)
1/4 cup dry sherry
1 1/2 cups beef stock or 1 1/2 cups beef broth
6 ounces mushrooms, sliced
salt
1 1/4 cups water

Nutritional information

446.2
Calories
149 g
Calories From Fat
16.6 g
Total Fat
10 g
Saturated Fat
40.7 mg
Cholesterol
409.3 mg
Sodium
48.1 g
Carbs
5.7 g
Dietary Fiber
2.9 g
Sugars
11.5 g
Protein
287g
Serving Size

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Pressure Cooker Wild Rice And Barley

Features:
    Cuisine:

    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.

    • 62 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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