WILD RICE AND BARLEY CASSEROLE

Pressure cooking time: 23 minutes. Other cooking time: 8 minutes
Yields: about 31/2 servings

Ingredients:  

2 large shallots
4 tablespoons unsalted butter
3/4 cup wild rice
1/4 cup barley (not quick cooking)
1/4 cup dry sherry

1 1/2 cups beef stock or broth
6 oz. mushrooms, sliced
Salt to taste
1 1/2 cups water    
Mince the shallots. Melt 2 tablespoon butter in the pressure cooker. Add the shallots & cooker over high heat until soft, about 2 minutes. Add the rice & barley. Stir well. Pour in the sherry. When the mixture has stopped sputtering, add the beef stock or broth & water.
Close Pressure Cooker & bring up to full pressure. Reduce heat to stabilize pressure & cook for 23 minutes. Release pressure. Most of the rice should be split open & tender but not mushy. Return the cover & cook longer if necessary. If there is liquid remaining after the rice is cooked, pour it off.
The mushrooms can be cooked in the pressure cooker by removing the rice after it is cooked, or they can be cooked in a skillet while the rice is cooking. Melt the remaining 2 tablespoons butter in the pressure cooker or a skillet. Add the mushrooms & cook over high heat until they are soft & most of the liquid has been cooked away.
Fold the mushrooms into the rice mixture & add salt to taste. This dish can be made several days in advance and refrigerated. Reheat on the stove or in the microwave oven before serving.