Savory Wild Rice and Barley Mushroom Casserole

The Pressure Cooker Wild Rice and Barley Casserole is a hearty dish perfect for cooler seasons, designed to be prepared efficiently using a pressure cooker for quick cooking and deep flavors. Here’s a detailed breakdown of the recipe:

Recipe Overview:

• Name: Pressure Cooker Wild Rice and Barley Casserole
• Cook Time: 32 minutes
• Prep Time: 10 minutes
• Total Time: 42 minutes
• Description: This casserole is ideal for fall and winter, offering a comforting meal that can be made ahead and reheated as needed.
• Recipe Category: Rice
• Keywords: Grains, Low Protein, Winter, Pressure Cooker, Oven, Stove Top, Easy, Inexpensive

Ingredients:

• Shallots: 2, minced
• Unsalted Butter: 4 tablespoons (divided)
• Wild Rice: 3/4 cup
• Barley: 1/4 cup
• Dry Sherry: 1/4 cup
• Beef Broth: 1 1/2 cups
• Mushrooms: 6 ounces, sliced
• Salt: to taste
• Water: 1 1/4 cups

Nutrition Facts (per serving):

• Calories: 446.2
• Fat: 16.6g
• Saturated Fat: 10g
• Cholesterol: 40.7mg
• Sodium: 409.3mg
• Carbohydrates: 48.1g
• Fiber: 5.7g
• Sugar: 2.9g
• Protein: 11.5g

Instructions:

1. Preparation:

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   • Mince the shallots.
   • Melt 2 tablespoons of unsalted butter in the pressure cooker.

2. Cooking the Shallots:

   • Add the minced shallots to the pressure cooker and cook over high heat until they are soft, approximately 2 minutes.

3. Adding Rice and Barley:

   • Stir in the wild rice and barley, ensuring they are well coated with the butter and shallot mixture.

4. Adding Liquid:

   • Pour in the dry sherry. Allow the mixture to simmer until the sputtering stops.
   • Add the beef broth and water to the pressure cooker.

5. Pressure Cooking:

   • Close the pressure cooker securely and bring it up to full pressure.
   • Reduce the heat to stabilize the pressure and cook for 23 minutes.

6. Releasing Pressure:

   • Release the pressure from the cooker carefully.

7. Cooking the Mushrooms:

   • If needed, cook the mushrooms separately. Melt the remaining 2 tablespoons of unsalted butter in a skillet or the pressure cooker.
   • Add the sliced mushrooms and cook over high heat until they are soft and most of the liquid has evaporated.

8. Combining and Seasoning:

   • Fold the cooked mushrooms into the rice and barley mixture.
   • Season with salt to taste.

9. Final Steps:

   • If there is excess liquid after cooking, drain it off.
   • The casserole can be made ahead and refrigerated for several days. Reheat on the stove or in the microwave before serving.

Tips and Variations:

• Make it Vegetarian: Substitute vegetable broth for beef broth to make it vegetarian-friendly.
• Add More Vegetables: You can add diced carrots, celery, or peas for added flavor and texture.
• Cheese Topping: Sprinkle grated Parmesan or Gruyere cheese over the casserole before reheating for a cheesy twist.

Serving Suggestions:

Serve this hearty casserole as a main dish or a side alongside roasted meats or grilled vegetables. It pairs well with a crisp green salad or crusty bread.

This recipe not only provides warmth and comfort but also offers a convenient make-ahead option for busy days, making it a versatile addition to your fall and winter recipe collection. Enjoy the rich flavors and nutritional benefits of wild rice, barley, and mushrooms in this satisfying dish!