Wild Rice Black-Eyed Pea Blend Recipe - Cooking Index
For a variation of this dish, you can add a link of sausage or ground beef when sauteing the onion to create a one dish meal.
Courses: Side dish1 tablespoon | 15ml | Olive oil |
1 tablespoon | 15ml | Onion - peeled, chopped (medium) |
1/2 cup | 118ml | Pearl barley |
1/2 lb | 227g / 8oz | Dried black-eyed peas - (1 cup) |
1/2 cup | 80g / 2.8oz | Wild rice |
1/2 cup | 118ml | Dry white wine |
3 cups | 711ml | Chicken broth or water |
2 teaspoons | 10ml | Herbamare |
= (or 1 tspn salt) | ||
1/2 teaspoon | 2.5ml | Dried thyme |
1 teaspoon | 5ml | Worcestershire sauce |
1 cup | 146g / 5.1oz | Chopped vegetables |
= (a mixture of mushrooms, carrots, | ||
Red or green bell pepper, or squash) |
In a 5-quart or larger pressure cooker, heat oil over high heat. Add onion and stir until softened.
Add pearl barley, black-eyed peas and wild rice. Stir to roast for a few minutes. Add white wine, chicken stock or water.
Stir in Herbamare or salt, thyme and Worcestershire sauce.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 20 minutes.
Remove from heat and use Natural Release Method.
Check contents, if too dry, add a little more liquid. Add vegetable mixture and parsley, stir and cover. Let sit covered for 3 to 5 minutes.
This recipe yields 6 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.