Wild Rice and Veggie Blend

  • 1 1/2 tsp. olive oil
  • 1/2 medium onion, peeled and chopped
  • 1/4 c. pearl barley
  • 1/2 c. dried black-eyed peas
  • 1/4 c. wild rice
  • 1/4 c. white wine
  • 1 1/2 c. chicken broth
  • 1/2 tsp. garlic salt
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. dried oregano
  • 1/4 c. chopped zucchini
  • 1/4 c. chopped red pepper
  • 1/4 c. sliced mushrooms

Heat the oil in a 5-quart pressure cooker (or larger). Add the onion, barley, black-eyed peas and wild rice; stir to roast for a few minutes. Add the white wine, broth, garlic salt, Worcestershire sauce and dried oregano.

Close the lid of the pressure cooker and bring to pressure. Stabilize the cooker and cook for 20 minutes. Meanwhile, prepare the vegetables.

After 20 minutes, remove the cooker from the heat and allow to release pressure naturally. Remove the lid and add the vegetables; stir and replace the cover. Allow the mix to rest for 3 minutes before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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