Ingredients 3 tablespoons oil, divided 2 large onions, chopped into 1.2 cm (2 1/2 inch) pieces 1 lb (454 g) white mushrooms, sliced 85 g (3 oz) shiitake mushrooms, sliced 4 cloves of garlic, finely chopped 8 cups (2 liters) of vegetable broth 3/4 cup (150 g) pearl barley 1/2 teaspoon of salt 1/2 teaspoon black pepper 2 tablespoons of soy sauce 2 tablespoons chopped fresh dill
Preparation Press Sauté and when the display shows "Hot," add 2 tablespoons of oil and onion to the inner pot and cook for 4 minutes, stirring occasionally. Add the remaining oil, the white mushrooms, shiitake mushrooms, and garlic and cook for 3 minutes, stirring frequently. Add the broth, barley, salt, and pepper and stir, scraping the bottom clean. Press Cancel. Secure the lid, ensuring the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to 18 minutes. When the cooking time is complete, let it stand for a few minutes to naturally release the pressure. Turn the steam release handle to the vent position to release any remaining pressure. Add the soy sauce and dill and cover. Let it sit in warm water for 5 minutes. Add more salt and pepper as needed. Serves 8-10.
|
Comments