Pressurecookerwildriceandbarleycasserole Recipes

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.

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.

CHICKEN, MUSHROOM AND BARLEY CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Bring a saucepan of salted water to a boil.
• Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
• Drain in a coarse-mesh sieve.
• Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
• In a large, heavy ovenproof pot, warm the oil over med-high heat.
• Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
• Transfer the chicken to a plate.
• Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
• Saute until vegetables are soft, about 2 minutes.
• Stir in the barley, mushrooms, and broth.
• Adjust the seasoning, and return the chicken to the pot.
• Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
• During the last 5 minutes, sprinkle with the green onions.
• Serve directly from the pot.

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.

GROUND TURKEY AND BARLEY CASSEROLE

Steps:

• Brown the turkey and vegetables in a large skillet.
• Drain and return to skillet.
• Add tomato paste, beef broth, water, salt and pepper.
• Bring to a boil, then simmer for 20 minutes or until the barley is done.
• You may need to add more water if it appears too dry.