Pressure Cooker Wild Rice and Barley Casserole

READY IN: 42mins
Recipe by Tish

This is a hearty casserole for the fall and winter months. Great to make ahead and reheat as needed.

Top Review by Mustang Sally 54269

Very nice recipe. Great combination with wild rice & barley. I sub'd some wild for brown also. I 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.

Ingredients Nutrition

Directions

  1. Mince the shallots.
  2. Melt 2 Tbs butter in the pressure cooker.
  3. Add the shallots and cook over high heat until soft, about 2 minutes.
  4. Add the rice and barley and stir well.
  5. Pour in the sherry.
  6. When the mixture has stopped sputtering, add the beef stock or broth and water.
  7. Close pressure cooker and bring up to full pressure.
  8. Reduce heat to stabilize pressure and cook for 23 minutes.
  9. Release pressure.
  10. Most of the rice should be split open and tender but not mushy.
  11. Return the cover and cook longer if necessary.
  12. If there is liquid remaining after the rice is cooked, pour it off.
  13. 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. Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
  15. Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
  16. Fold the mushrooms into the rice mixture and add salt to taste.
  17. This dish can be made several days in advance and refrigerated.
  18. Reheat on the stove or in the microwave oven before serving.

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