Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Dry Beans Grain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter or oil
1 large Onion -- coarsely chopped
3 Celery ribs -- cut into 4 to 5
- chunks
1 1/2 c Whole wheat berries -- picked
- over & rinsed
6 c Vegetable, beef, chicken, or
- other stock
4 sm Parsnips -- up to 5, peeled,
- cut in 3 to 4 chunks
3/4 c Dried chickpeas -- picked over &
- rinsed
1/3 c Dried mustrooms -- loosely
- packed
2 Bay leaves
1 tb Caraway seeds
1/2 ts Salt -- or to taste
Heat the butter in the cooker. Saute the onion until soft, about
3 minutes. Stir in the celery and wheat berries. Add the stock (watch
for sputtering oil), parsnips, chickpeas, mushrooms, bay leaves, and
caraway seeds. Lock the lid in place and over high heat bring to high
pressure. Adjust the heat to maintain high pressure, and cook for
50 minutes. Let the pressure drop naturally, or use a quick release
method. Remove the lid, tilting it away from you to allow any excess
steam to escape. If the wheat berries or chickpeas are not quite
cooked, lock the lid back into place and return to high pressure for
a few more minutes. Remove the bay leaves, and adjust the seasonings,
adding salt to taste.
