Best Pressure Cooker Wild Rice And Barley Casserole Recipes

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

BARLEY CASSEROLE

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

WILD RICE IN THE PRESSURE COOKER

Steps:

• Place water and rice in a pressure cooker and secure lid.
• Heat to high pressure over high heat; reduce heat to medium, but maintain pressure.
• Cook 30 minutes; remove from heat, release pressure, then remove lid and drain.

SAVORY BROWN RICE AND BARLEY

Steps:

• Saute onion in olive oil in a 4 qt saucepan over medium-high heat.
• Add remaining ingredients, except green onions, and bring to a boil.
• Cover and turn down to simmer, cooking for 45 minutes without removing lid.
• Fluff with a rice, garnish with green onions and serve.

PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE

Steps:

• 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.