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."
- Ready In:
- 42mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 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
directions
- Mince the shallots.
- Melt 2 Tbs butter in the pressure cooker.
- Add the shallots and cook over high heat until soft, about 2 minutes.
- Add the rice and barley and stir well.
- Pour in the sherry.
- When the mixture has stopped sputtering, add the beef stock or broth and water.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 23 minutes.
- Release pressure.
- Most of the rice should be split open and tender but not mushy.
- Return the cover and cook longer if necessary.
- If there is liquid remaining after the rice is cooked, pour it off.
- 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.
- Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
- Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
- Fold the mushrooms into the rice mixture and add salt to taste.
- This dish can be made several days in advance and refrigerated.
- Reheat on the stove or in the microwave oven before serving.
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Reviews
-
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. -
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. -
This rocks! It's healthy, it's quick, I put grilled kolrhabi on it for my vegetarian friends and adobo chicken for everyone else. We are going to make this in bulk all winter. As I really don't like mushrooms, I used oyster mushrooms and it was wonderful.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
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