Pressure Cooker Three Grain Medley

If the weather continues to do what it’s doing,  I won’t be going home for Christmas for the third time in three years.  I am trying not to get down about it because it hasn’t happened yet and a lot can happen in three days.  In reality,  I am having hard time dealing with the thought. Sigh.

One thing  I am doing to deal with the situation is making sure I have a Christmas feast.  I am making a duck breast that my friend, Erica, gave me,  baked potatoes, three grain medley, a big salad, and a cranberry slump for dessert.  If I have to be away from my family for Christmas at least I am going to eat well.

Pressure Cooker Three Grain Medley

1 TBS olive oil

1 onion, chopped

2 garlic cloves, minced

1 carrot, sliced

1/3 cup wild rice, rinsed and drained well

1/3 cup farro, rinsed and drained well

1/3 cup pearl barley, rinsed and drained well

3 cups vegetable broth

1 bay leaf

1/2 tsp dried basil

1/2 tsp salt

1/8 tsp ground pepper

1/3 cup Parmesan cheese

In the liner of the pressure cooker, add the onion, garlic, carrot, farro, broth, bay leaf, basil, salt and pepper.  Lock lid and bring to high pressure.  Cook for 15 minutes.  Quick release and add barley.  Lock the lid and bring to high pressure again.  Cook for 10 minutes.  Natural release.

A Small Batch Thanksgiving — Brown Sugar Rubbed Turkey Roast and Wild Rice Stuffing with Cranberries and Walnuts

728There are three days until Thanksgiving so it is time to post the center piece of our Thanksgiving feast …. turkey and stuffing.  This year I went traditional for the meat part of my meal.  I found a 3 pound turkey roast that was just the perfect size for one.  I know that it isn’t the prettiest when it come out of the bag because it is made up of pieces of turkey rather than a whole turkey breast. Once you rub it and cook it, roast looks just as nice as a whole breast without all the leftovers. You will have plenty of time to thaw the turkey roast too.  It only takes a day or so in the fridge.

Brown Sugar Rubbed Turkey Breast

1 3 lb turkey roast

2 TBS brown sugar

1 tsp parsley flakes

1 tsp sweet paprika

1/2 tsp dried mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cinnamon

1/4 tsp black pepper

1/4 tsp ginger

Preheat oven to 350 degrees.  Pat the turkey with paper towels to dry.  Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.  Pat the rub all over the turkey.  Arrange the turkey in a baking pan and roast until a meat thermometer registers 170 degrees, about 1 hour 15 minutes to 2 hours  Let rest before slicing.


For the stuffing this year I used wild rice and my favorite, cranberries.  Since this recipe is a little heavy on the prep time cook the Wild and Basmati rice the night before and finish it off in the oven Thanksgiving day.

Wild Rice Stuffing with Cranberries and Walnuts

1 1/2 tsp olive oil

1/2 yellow onion, chopped

1 clove garlic, minced

1 3/4 cups vegetable broth

1/2 tsp salt

1/2 cup uncooked wild rice

1/2 cup uncooked Basmati rice

1/2 cup dried cranberries

2 TBS fresh parsley, chopped

1 1/2 tsp fresh thyme or 1/2 tsp dried thyme

2 TBS chopped walnuts

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.  Stir in Basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.  Preheat oven to 375°F. Grease a 1 1/2  quart baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.