Pressure Cooker Wild Rice and Barley Casserole

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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