Basic Boiled Grains Under Pressure, Using Barley As Examp

INGREDIENTS

INSTRUCTIONS

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 discoloured bits.
Rinse and drain. Place the grain, liquid, oil, salt if using, and any
selected seasonings in the pressure cooker. I have selected pearled
barley, but any grain except bulgar or buckwheat groats (kasha),
which turn to mush too easily, may be used.
3. Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure, and cook for the
recommended amount of time (18-20 minutes for pearled barley).
Quick-release the pressure under cold running water. Remove the lid,
tilting it away from you to allow any excess steam to escape.
4. 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. When
done, drain off any excess liquid and reserve it, if desired. 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.
Recipe by: Lorna Sass, Cooking under pressure, p 221-222
Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on Mar 6,
1999, converted by MM_Buster v2.0l.

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