Pressure Cooker Barley with Shallots and ParsleyApril 10, 2013
While I'm a huge fan of the big, hearty, chewy grains like barley, farro and wheat berries, I'm not as big of a fan of the long cooking times. Here's a very simple recipe for cooking barley that uses a pressure cooker to cut the cooking time in half. No worries if you don't own a pressure cooker, it'll just take a little longer with a traditional pot.
I think the texture and chewiness of barley is really interesting. When cooked right, it has a firm shell that pops and releases the flavors of whatever liquid that it was cooked with. For that reason, I like to use a flavorful stock for the simmer and add one or two other big flavors to accompany the cooking.
- 2 Cups Barley (rinsed)
- 1/2 Cup Shallot (minced)
- 2 Tablespoons Butter
- 1/4 cup Parsley (chopped)
- 3 cups Stock
- Melt the butter over medium low in the bottom of the pressure cooker. Be careful not to brown it....you just want to evaporate the foam
- Raise the heat to medium and sweat the shallots for 5-7 minutes until the are translucent. If they have dried out too much and are sticking, add in a touch of Olive Oil
- Add the barley and toast for 7-10 minutes until you get a Rice Krispies (snap, crackle & pop) effect. You should also notice a lightly toasted smell.
- Add the cooking stock, seal, raise the heat and cook for 20 minutes once pressure is reached
- You can use either a quick or natural release once it is done. If you still have water left, put the pot back on the stove and simmer off the water.
- Fluff the barley once it is cooked and add the chopped parsley