Ingredients:
2 large shallots
4 tablespoons unsalted butter
3/4 cup wild rice
1/4 cup barley ( not quick cooking)
1/4 cup dry sherry
1 1/2 cups beef stock or 1 1/2 cups beef broth
6 ounces mushrooms, sliced
salt
1 1/4 cups water
Directions:
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.
Servings: 3-4
Time preparation: 10 min.
Time total: 42 min.