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Basic Toasted Grains Under Pressure




Source of Recipe


Cooking Under Pressure


Recipe Introduction


Serves 4


List of Ingredients




1 cup barley, pearled
4 1/2 cups water
1 tablespoon oil, up to 2
1/2 teaspoon salt, or to taste

Recipe



( I have selected pearled barley, but any grain except bulgur or buckwheat groats [kasha], which turn to mush too easily, may be used.)
1. If desired, use vegetable stock or bouillon to replace all or part of water.
2. Pick over the grain, removing any gravel or discolored bits. Rinse and drain thoroughly. Place the grains in the pressure cooker and cook over medium heat, stirring
frequently, until the grains dry and begin to emit a "toasty" aroma, about 3-4 minutes. Stir in the oil until the grains are well coated. Add the boiling liquid (watch for oil sputtering), optional salt, and seasoning of your choice.
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.