Recipes

Wild Black-Eyed Pea Blend
For a variation of this dish, you can add a
link of sausage or ground beef when sautéing
the onion to create a one dish meal.
■
1. In a 5-quart or larger pressure cooker, heat oil
over high heat. Add onion and stir until softened.
2. Add pearl barley, black-eyed peas and wild
rice. Stir to roast for a few minutes. Add white
wine, chicken stock or water.
3. Stir in Herbamare or salt, thyme and
Worcestershire sauce.
4. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 20 minutes.
5. Remove from heat and use Natural Release
Method, see page 10.
6. Check contents, if too dry, add a little more
liquid. Add vegetable mixture and parsley, stir
and cover. Let sit covered for 3 to 5 minutes.
Makes 6 servings
Approximate Nutritional Analysis Per Serving:
267 calories / 13g protein / 43g carbohydrates / 4g fat
7g dietary fiber / 1mg cholesterol / 782mg sodium
1 tablespoon olive oil
1 medium onion,
peeled and
chopped
1
/
2 cup pearl barley
1
/2 pound (1 cup) dried
black-eyed peas
1
/2 cup wild rice
1
/
2 cup dry white wine
3 cups chicken broth
or water
2 teaspoons
Herbamare OR
1 teaspoon salt
1
/2 teaspoon dried
thyme
1 teaspoon
Worcestershire
sauce
1 cup chopped
vegetables, a
mixture of
mushrooms,
carrots, red or
green bell pepper,
or squash
1
/2 cup chopped
parsley
48
0
30
45
15