INSTANT POT® WHEAT BERRIES
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for Wheatberry Waldorf Salad published here on this site.
Provided by Cindy Spalding
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water and wheat berries; stir once. Close and lock the lid. Select Manual pressure according to manufacturer's instructions and set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain wheat berries and mix in salt.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 27.3 g, Fat 0.6 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 102.4 mg, Sugar 0.2 g
HOW TO COOK RYE BERRIES
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients. The earthy, pungent flavor works beautifully in our Swiss-Chard Frittata.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool.
INSTANT POT® CRANBERRY-THYME POT ROAST
Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Provided by Tammy Lynn
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
- Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 21.7 g, Cholesterol 72.2 mg, Fat 20.8 g, Fiber 2.5 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 217.2 mg, Sugar 11 g
'RYE-SOTTO' WITH GLAZED ROOT VEGETABLES
This 'rye-sotto' is obviously a play on words. The technique used to make this dish is more like making a pilaf than making a true risotto. Rye berries will not release starch like arborio or carnaroli rice, and therefore the slow cooking while stirring constantly method is unnecessary here. I simply simmer the rye berries until tender and make it creamy by folding in the goat cheese.
Provided by Vista Verde Ranch
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h40m
Yield 12
Number Of Ingredients 25
Steps:
- Pour vegetable broth into a saucepan and bring to a simmer. Meanwhile, heat oil in a heavy-bottomed pot over medium heat. Add onion and garlic and cook until soft and translucent but not browned, about 5 minutes. Add rye berries and stir to coat with oil and toast slightly. Pour in hot vegetable broth, cover pot with a tight-fitting lid, and reduce heat. Simmer until berries are tender, about 1 hour.
- Meanwhile, heat a large saute pan over medium heat. Add carrots, parsnips, turnips, beets, thyme, sugar, bay leaves, peppercorns, and salt. Cover with water to about 1/4 inch above the vegetables. Bring to a simmer and watch carefully; cook until vegetables just tender, 10 to 20 minutes. Use a slotted spoon to transfer vegetables to a bowl. Strain liquid through a mesh strainer to remove herbs and peppercorns and return liquid to the pan over medium heat. Cook liquid until reduced and almost evaporated, 5 to 10 minutes. Return vegetables to the pan and toss in the glaze. Keep warm until ready to use.
- Heat oil in a small saucepan over medium-low heat. Add shallot and garlic and cook briefly, about 1 minute. Add red wine, thyme, and bay leaf and adjust heat to a low simmer. Cook until reduced by half, 10 to 20 minutes. Strain reduction through mesh strainer and discard herbs. Return reduction to the saucepan and add honey to soften the wine and add sheen and color to the final sauce. Heat over medium heat until saucy and flavorful without being harsh, 5 to 10 minutes more. Season with salt and pepper.
- Season cooked rye berries with salt and pepper, remove from heat, and set aside. Toss chevre with rye berries at the last minute and adjust seasonings if necessary.
- Place rye-sotto in a line down the near-center of a serving plate, then spoon vegetables at an askew angle. Drizzle red wine reduction across the top.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 71.7 g, Cholesterol 5.6 mg, Fat 11.1 g, Fiber 15.5 g, Protein 13.3 g, SaturatedFat 2.7 g, Sodium 513.5 mg, Sugar 16.7 g
More about "instant pot rye berries recipes"
INSTANT POT WHEAT BERRIES - REAL + VIBRANT
From realandvibrant.com
Ratings 19Category Side DishCuisine AmericanTotal Time 35 mins
- Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 30 minutes. Once completed carefully quick release the steam, remove the lid, and drain the wheat berries.
INSTANT POT 101: HOW TO COOK DIFFERENT GRAINS
From instantpoteats.com
Reviews 59Estimated Reading Time 7 mins
THE ESSENTIAL GUIDE TO COOKING AND BAKING WITH RYE (WITH …
From true-north-kitchen.com
SLOW-COOKER BORSCHT - EATINGWELL
From eatingwell.com
20 INSTANT POT RECIPES WITH FRUIT & BERRIES
From instantpoteats.com
LUNCH PREP: INSTANT POT WHEAT BERRY SALAD - THE VIEW …
From theviewfromgreatisland.com
BASIC BROL (BARLEY, RYE, OATS, AND LENTILS) RECIPE
From nutritionfacts.org
10 BEST RYE BERRIES RECIPES | YUMMLY
From yummly.com
INSTANT POT QUINOA PILAF - SIDEWALK SHOES
From sidewalkshoes.com
RECIPE | RYE BERRIES, INSTANT POT, GRAIN FOODS - PINTEREST
From pinterest.com
HOW TO USE AN INSTANT POT TO COOK GRAINS - SHARON PALMER, THE …
From sharonpalmer.com
HOW TO QUICKLY COOK RICE AND WHOLE GRAINS IN YOUR PRESSURE COOKER
From bhg.com
INSTANT POT RYE BERRIES | RECIPE | RYE BERRIES, BERRIES RECIPES, GRAIN ...
From pinterest.com
THE BEST INSTANT POT RECIPES OF 2023
From tasteofhome.com
HOW TO COOK RYE BERRIES? - THEKITCHENKNOW
From thekitchenknowhow.com
INSTANT POT BERRY CRISP RECIPE - PIP AND EBBY
From pipandebby.com
10 BEST RYE BERRIES RECIPES | YUMMLY
From yummly.com
INSTANT POT WHEAT BERRIES | CHEF JULIE HARRINGTON, RD
From chefjulierd.com
RYE BERRIES - LA CONNER WEEKLY NEWS
From laconnerweeklynews.com
You'll also love