Instant Pot Wild Rice And Barley Pilaf Recipes

INSTANT POT® WILD RICE AND BARLEY PILAF

This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Green Peas

Time 1h10m

Yield 6

Number Of Ingredients 11

Instant Pot® Wild Rice and Barley Pilaf image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g

Ingredients

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried dill weed
½ teaspoon dried oregano
3 cups chicken broth
¾ cup wild rice
½ cup quick-cooking pearl barley
½ cup frozen peas, thawed
1 pinch salt and ground black pepper to taste

RICE AND BARLEY PILAF

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

Rice and Barley Pilaf image

Steps:

In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

Ingredients

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

INSTANT POT® WILD RICE WITH MUSHROOMS

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Provided by lutzflcat

Categories Side Dish Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Instant Pot® Wild Rice with Mushrooms image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

Ingredients

1 tablespoon olive oil
½ (8 ounce) package baby portobello mushrooms
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
1 clove garlic, minced
1 cup chicken stock
1 cup wild rice blend (such as Lundberg®)
¼ cup dry white wine
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup chopped toasted pecans
1 tablespoon balsamic vinegar

WILD RICE AND BARLEY PILAF

Provided by Trish Hall

Categories dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Wild Rice and Barley Pilaf image

Steps:

Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
Drain the cranberries.
Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

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