Super Healthy Rice Cooker Barley Food

SUPER-HEALTHY RICE COOKER BARLEY

Super-Healthy Rice Cooker Barley image

I use organic veggies and whole grain (hulled not pearl) barley for this healthy, easy, and economical recipe. Garnish with grated cheese, if you like.

Provided by JODIBIRD1

Categories Rice Side Dishes

Time 1h10m

Yield 5

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 (15 ounce) can diced tomatoes
½ cup hulled barley
½ onion, diced
½ cup chopped mixed peppers
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin

Steps:

Combine chicken broth, diced tomatoes, barley, onion, peppers, paprika, chili powder, and cumin in a rice cooker.
Cook according to rice cooker directions for 30 minutes, stir, and continue coking until barley is tender, about 30 minutes more.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 20.3 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 4.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 527.3 mg, Sugar 4.1 g

PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE

Pressure Cooker Wild Rice and Barley Casserole image

This is a hearty casserole for the fall and winter months. Great to make ahead and reheat as needed.

Provided by TishT

Categories Rice

Time 42m

Yield 3-4 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 446.2, Fat 16.6, SaturatedFat 10, Cholesterol 40.7, Sodium 409.3, Carbohydrate 48.1, Fiber 5.7, Sugar 2.9, Protein 11.5

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