Pressure Cooker Wild Rice and Barley Casserole
Transform weeknight dinners with this hearty and wholesome Pressure Cooker Wild Rice and Barley Casserole, a delightful medley of nutty wild rice, chewy pearled barley, and vibrant vegetables, cooked to perfection in a savory vegetable broth. Infused with aromatic garlic, thyme, and rosemary, this easy pressure cooker recipe is ready in just 35 minutes, making it a time-saving, one-pot wonder for busy days. A last-minute addition of sweet green peas and a sprinkle of fresh parsley bring brightness to this comforting dish, perfect as a vegetarian main course or a hearty side. Packed with fiber, flavor, and earthy goodness, this recipe is a must-try for fans of healthy, plant-based cooking.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1 cup Pearled barley
- 4 cups Vegetable broth
- 1 large, diced Carrot
- 1 large, diced Celery stalk
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen green peas
- 2 tablespoons, chopped Fresh parsley
Instructions
Rinse the wild rice and pearled barley under cold water until the water runs clear. Set aside.
Turn the pressure cooker to sauté mode. Add the olive oil and let it heat for a minute.
Add the diced onion, carrot, and celery to the pot. Sauté for 3-4 minutes until the onions become translucent.
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
Add the rinsed wild rice and barley to the pot. Stir to coat them with the aromatics and oil.
Pour in the vegetable broth. Stir in the salt and black pepper. Ensure the ingredients are evenly distributed across the pot.
Close the lid of the pressure cooker and set the pressure valve to sealing. Cook on high pressure for 25 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully open the lid, and stir in the frozen green peas. They will thaw in the residual heat of the casserole.
Taste and adjust seasoning if needed. Let the casserole rest for a few minutes to allow flavors to meld.
Garnish with freshly chopped parsley before serving. Serve warm as a comforting side dish or a hearty main.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 34.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
