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.
Provided by TishT
Categories Rice
Time 42m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446.2, Fat 16.6, SaturatedFat 10, Cholesterol 40.7, Sodium 409.3, Carbohydrate 48.1, Fiber 5.7, Sugar 2.9, Protein 11.5
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