Pressure Cooker Wild Rice And Barley Casserole Recipe

This comforting pressure cooker wild rice and barley casserole is the perfect hearty meal for chilly autumn and winter evenings. Loaded with earthy mushrooms and a hint of sherry, this make-ahead recipe is perfect for busy weeknights or prepping for a crowd. Simply reheat and enjoy! A delicious and easy side dish or main course.

Prep Time 15 mins
Cook Time 42 mins
Calories 446.2 kcal
Protein 22g
Rating 4.7 (3 Reviews)
Pressure Cooker Wild Rice And Barley Casserole 50

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pressure Cooker Wild Rice And Barley Casserole

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How to Make Pressure Cooker Wild Rice And Barley Casserole

  1. Mince 2 shallots.
  2. Melt 2 tablespoons butter in your pressure cooker.
  3. Add the minced shallots and cook on high heat until softened, about 2 minutes.
  4. Add 1 cup wild rice and 1/2 cup barley; stir well to coat with butter.
  5. Pour in 1/4 cup dry sherry and stir.
  6. Once the sherry has mostly evaporated, add 2 cups beef stock (or broth) and 1 cup water.
  7. Secure the pressure cooker lid and bring to high pressure.
  8. Reduce heat to maintain pressure and cook for 23 minutes.
  9. Allow pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
  10. Check the rice and barley; most grains should be tender but not mushy. If needed, return the lid and cook for a few more minutes.
  11. If excess liquid remains, carefully drain it off.
  12. While the grains cook, prepare the mushrooms: Melt the remaining 2 tablespoons of butter in a separate skillet (or in the pressure cooker after removing the rice/barley).
  13. Add 8 ounces of sliced mushrooms to the skillet and cook over medium-high heat until softened and most of the liquid has evaporated.
  14. Gently fold the cooked mushrooms into the rice and barley mixture.
  15. Season generously with salt and pepper to taste.
  16. This casserole can be made several days in advance and refrigerated. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

11g

Fat

50g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Beef & Red Meat Mushroom Recipes The Americas American Healthy Fall Recipes Instant Pot One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Casseroles Main Dish Rice American Oven Easy Fall Winter Grains Pressure Cooker Stove Top Dietary Low Sodium Seasonal Low Calorie Comfort Food Midwestern Inexpensive Low In Something Pasta Rice And Grains Taste Mood Equipment