Instant Pot Charred Asparagus and Crispy Walnut Oil Barley Rice

Name: Instant Pot Charred Asparagus and Crispy Walnut Oil Barley Rice
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (150 g) pearl barley; ¾ cup (150 g) jasmine rice; 2½ cups (600 ml) vegetable broth or water; ¾ teaspoon (4 g) kosher salt; 1 pound (450 g) fresh asparagus spears, thick or medium, woody ends trimmed; 2 tablespoons (30 ml) extra virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ cup (50 g) panko breadcrumbs; 2 tablespoons (28 g) unsalted butter; ¼ teaspoon (½ g) garlic powder; 3 tablespoons (45 ml) walnut oil, cold-pressed; ½ lemon (50 g) lemon, finely zested (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A Mediterranean grain medley combining nutty barley and jasmine rice cooked together in the Instant Pot, topped with charred asparagus and crispy toasted breadcrumbs finished with fragrant walnut oil. The contrast of tender grains, caramelized vegetables, and crunchy toasted elements creates a sophisticated side dish with restaurant-quality depth.

Prep: 12 min
Cook: 18 min
Wait: 8 min
Total: 38 min
Makes: 4 servings (about 1 cup each)

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Ingredients

4 servings

For the grain base
¾ cup (150 g) pearl barley
¾ cup (150 g) jasmine rice
2½ cups (600 ml) vegetable broth or water
¾ teaspoon (4 g) kosher salt
For the topping
1 pound (450 g) fresh asparagus spears, thick or medium, woody ends trimmed
2 tablespoons (30 ml) extra virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
For the crispy topping
½ cup (50 g) panko breadcrumbs
2 tablespoons (28 g) unsalted butter
¼ teaspoon (0.5 g) garlic powder
For finishing
3 tablespoons (45 ml) walnut oil, cold-pressed
½ lemon (50 g) lemon, finely zested (optional)
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

Instant Pot or pressure cooker (6-quart minimum)
Large stainless steel or cast iron skillet
Small saucepan for toasting breadcrumbs
Measuring cups and spoons
Wooden spoon or silicone spatula

Steps

Before you start

Gather all ingredients and measure them before starting—the Instant Pot timing is precise
Make sure your Instant Pot trivet is clean and the sealing ring is properly seated
Have a skillet ready for charring the asparagus after the Instant Pot finishes

1
Toast grains in Instant Pot
- Turn the Instant Pot to the sauté setting at medium heat.
- Once the bottom reads hot (about 1–2 minutes), add the barley and jasmine rice without any oil.
- Stir constantly for 2–3 minutes until the grains are fragrant and lightly golden, listening for a subtle toasting sound.
- This step blooms the starches and deepens the nutty flavor.
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Ready when: Grains are fragrant and pale golden
Tip: Do not walk away; grains can scorch quickly. Stir constantly for even toasting.
2
Add liquid and pressure-cook grains
- Carefully pour in the vegetable broth, stirring to prevent sticking on the bottom (the instant pot will beep if it detects a burn).
- Add salt and stir once more.
- Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- The grains will absorb the liquid and become tender but retain a slight chew.
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Ready when: Pressure reaches high and regulator rocks gently
Tip: Ensure the sealing ring is properly seated before locking the lid, or pressure will not build.
3
Release pressure and fluff grains
- Once cooking is complete, let the Instant Pot sit on the keep-warm setting for 5 minutes to allow residual pressure to stabilize.
- Carefully turn the valve to venting to release any remaining steam slowly, holding a kitchen towel to protect your hand.
- Once all steam has escaped, open the lid.
- Fluff the grains gently with a fork, breaking up any clumps.
- The mixture should be moist but not soupy.
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Ready when: All steam has vented and lid opens freely
Tip: Never force the lid open; wait until the float valve drops completely before unlocking.
4
Toast breadcrumb topping
- While the grains finish cooking, melt the butter in a small saucepan over medium-low heat (about 2–3 minutes).
- Once melted, add the panko breadcrumbs and garlic powder, stirring constantly for 2–3 minutes until the crumbs turn light golden and smell toasted.
- The mixture should be dry and crumbly, not clumpy.
- Transfer to a small plate.
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Ready when: Breadcrumbs are light golden and fragrant
Tip: Watch closely; panko can go from golden to burnt in seconds. Keep heat moderate.
5
Char asparagus in skillet
- Heat a large stainless steel or cast iron skillet over medium-high heat for 2 minutes until very hot.
- Pat the asparagus spears dry with paper towels, then toss with olive oil, salt, and black pepper.
- Working in two batches if needed, lay the asparagus flat in a single layer on the hot skillet.
- Do not move them for 3–4 minutes until the undersides are deeply caramelized with dark charred spots.
- Flip and cook the other side for 2–3 minutes until just tender and charred as well.
- Transfer to a cutting board.
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Ready when: Asparagus is tender with dark caramelized spots on both sides
Tip: Resist the urge to stir constantly; letting spears sit creates the charred crust.
6
Assemble and finish
- Divide the warm barley and rice mixture among four bowls or a serving platter.
- Top with the charred asparagus spears, then scatter the toasted breadcrumb mixture over the top.
- Drizzle generously with cold-pressed walnut oil.
- If desired, finish with fresh lemon zest and chopped parsley for brightness.
- Serve warm or at room temperature.
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Ready when: All components are assembled and ready to serve
Tip: Add the walnut oil just before serving so its delicate nutty flavor remains bright and uncooked.

Good to know

Tips

Cold-pressed walnut oil has a delicate nutty aroma that is destroyed by heat, so always drizzle it just before serving or as a final garnish.
The barley and rice blend creates a pleasant textural contrast—the barley stays slightly chewy while the rice becomes tender.
If your Instant Pot lacks a sauté function, you can toast the grains in a skillet before transferring them to the pressure cooker and adding liquid.
Charring the asparagus over high, dry heat caramelizes its natural sugars; do not oil the pan itself or the spears will steam rather than char.

Make ahead

The grains can be cooked up to 1 day ahead and stored covered in the refrigerator. The toasted breadcrumb mixture keeps in an airtight container for up to 3 days at room temperature. Char the asparagus fresh just before serving for the best texture and color.

Storage & reheating

Store cooled leftover grains covered in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of broth, or serve at room temperature in a salad. The toasted breadcrumbs and charred asparagus are best consumed within 1 day but can be refrigerated separately. Do not freeze the finished dish, as the texture of the asparagus will suffer.

Substitutions

vegetable broth or water → chicken broth or water. Water will give a more neutral grain flavor; chicken broth adds richness without overpowering the Mediterranean profile.
walnut oil, cold-pressed → hazelnut oil or pistachio oil. Either offers similar nuttiness and aroma. Stay with quality cold-pressed oils that are not heated after pressing.
panko breadcrumbs → homemade breadcrumbs or crushed walnuts. Crushed toasted walnuts deepen the nutty theme; use the same quantity and toast them in butter.
jasmine rice → arborio rice or farro. Arborio creates a creamier texture; farro adds chewy body and a slightly earthier flavor.