1-1/2 teaspoon olive oil
1/2 medium onion, peeled and chopped
1/4 cups pearl barley
1/2 cups dried black-eyed peas
1/4 cups wild rice
1/4 cups white wine
1-1/2 cups chicken broth
1/2 teaspoon garlic salt
1/2 teaspoon Worchestershire sauce
1/4 teaspoon dried oregano
1/4 cups chopped zucchini
1/4 cups chopped red pepper
1/4 cups sliced mushrooms
Heat the oil in a 5-quart pressure cooker (or larger). Add the onion, barley, black-eyed peas and wild rice; stir to roast for a few minutes. Add the white wine, broth, garlic salt, Worchestershire sauce and dried oregano.
Close the lid of the pressure cooker and bring to pressure. Stabilize the cooker and cook for 20 minuutes. Meanwhile, prepare the vegetables.
After 20 minutes, remove the cooker from the heat and allow to release pressure naturally. Remove the lid and add the vegetables; stir and replace the cover. Allow the mix to rest for 3 minutes before serving.
Yields: 4 servings