Moroccan Bean And Rice Stew (Pressure Cooker)

• 2 1/2 cups water
• 1 1/2 cups dried garbanzo beans, soaked and drained
• 5 1/2 cups chicken broth
• 1 1/2 cups canned Italian plum tomatoes, drained and chopped
• 1 cup lentils
• 1 cup fresh Italian parsley, stemmed and chopped
• 1/2 cup brown rice
• 2 medium yellow onions, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon coarse-ground black pepper
• 1/2 teaspoon crumbled saffron thread
• salt, pepper to taste

1. Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator.

water, garbanzo beans, chicken broth, italian plum tomatoes, lentils, fresh italian parsley, brown rice, yellow onions, tomato paste, coarseground black pepper, crumbled saffron thread, salt

Taken from www.food.com/recipe/moroccan-bean-and-rice-stew-pressure-cooker-488549 (may not work)