Wild Rice Black-Eyed Pea Blend

Recipe Ingredients

1 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)

Recipe Instructions

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

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