Three-Grain Pilaf with Porcini Mushrooms Pressure Cooker Recipe

Three-Grain Pilaf With Porcini Mushrooms Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1/3 cup wheat berries
• 1/3 cup hulled barley
• ¼ ounce dried porcini mushrooms (about ¼ cup)
• ¾ cup warm water
• 2 tablespoons olive oil
• ¾ cup finely chopped white onion
• ¾ cup diced celery
• 1/3 cup wild rice, rinsed
• 1½ cups low-sodium chicken or vegetable broth
• 3 tablespoons chopped fresh flatleaf parsley
• 2 tablespoons fresh lemon juice
• ¼ teaspoon sea salt, or to taste
• freshly ground black pepper

Method

1. Soak the wheat berries and barley together in water to cover for 2 to 12 hours
2. Drain
3. Place mushrooms in a small bowl and cover with the warm water
4. Let soak for 15 minutes
5. Lift out mushrooms with a slotted spoon
6. Rinse and coarsely chop
7. Strain the soaking liquid through a sieve lined with a paper coffee filter or cheesecloth
8. Reserve ½ cup mushroom liquid
9. Place the chopped mushrooms in a 5- to 7-quart pressure cooker, then stir in the wild rice, wheat berries, and barley
10. Stir 1 minute to warm
11. Add the broth and reserved mushroom liquid
12. Close and lock the lid
13. Place a heat diffuser on the burner and the pressure cooker on the diffuser
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 20 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. Be careful of the steam as you remove the lid
20. Gently stir to fluff the grains
21. Add the parsley, lemon juice, salt, and pepper to taste to the pilaf and fluff again to combine
22. Serve immediately
23. Store the leftover rice in a ziptop plastic bag in the freezer up to 1 month

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