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:
-
Preparation:
- Mince the shallots.
- Melt 2 tablespoons of unsalted butter in the pressure cooker.
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Cooking the Shallots:
- Add the minced shallots to the pressure cooker and cook over high heat until they are soft, approximately 2 minutes.
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Adding Rice and Barley:
- Stir in the wild rice and barley, ensuring they are well coated with the butter and shallot mixture.
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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.
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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.
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Releasing Pressure:
- Release the pressure from the cooker carefully.
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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.
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Combining and Seasoning:
- Fold the cooked mushrooms into the rice and barley mixture.
- Season with salt to taste.
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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!