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Have you made Basic Boiled Grains Under Pressure, Using Barley As Examp?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 193
% Daily Value**
Total Fat 5g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 310mg
Total Carbohydrate 34g
Dietary Fiber 8g
Sugars 0g
Protein 6g
Vitamin A  0%Vitamin C  0%
Calcium  2%Iron  10%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Boiled Grains Under Pressure, Using Barley As Examp

Recipe Tags: Grain Recipes

Date Added: June 11, 2009


1 Cup Barley pearled
4 1/2 Cups Water lukewarm (110 to 115
1 Tablespoon Vegetable Oil or bacon fat to 3 tablespoons
1/2 Teaspoon Salt or to taste
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1. If desired, use vegetable, beef, or chicken stock or bouillon to replace all or part of water.

2. Pick over the grain, removing any gravel or discolored bits.

3. Rinse and drain. Place the grain, liquid, oil, salt if using, and any selected seasonings in the pressure cooker.

4. I have selected pearled barley, but any grain except bulgar or buckwheat groats (kasha), which turn to mush too easily, may be used.

5. Lock the lid in place and over high heat bring to high pressure.

6. Adjust the heat to maintain high pressure, and cook for the recommended amount of time (18-20 minutes for pearled barley).

7. Quick-release the pressure under cold running water.

8. Remove the lid, tilting it away from you to allow any excess steam to escape.

9. If the grains are still very chewy, lock the lid back in place and return to high pressure for a few more minutes; if slightly underdone, replace the lid and cook over low heat for a few more minutes.

10. When done, drain off any excess liquid and reserve it, if desired.

11. For drier fluffier grains, immediately return the cooked grains to the pot and replace the lid, allowing them to steam in the residual heat for a few minutes.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Malt allergies.
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