Instructions: In a 5-quart or larger pressure cooker, heat oil over high heat. Add onion and stir until softened.

Add pearl barley, black-eyed peas and wild rice. Stir to roast for a few minutes. Add white wine, chicken stock or water.

Stir in Herbamare or salt, thyme and Worcestershire sauce.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 20 minutes.

Remove from heat and use Natural Release Method.

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.

This recipe yields 6 servings.

Comments: For a variation of this dish, you can add a link of sausage or ground beef when sauteing the onion to create a one dish meal.

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