Pressure Cooked Wheat Berry and Chickpea Stew

• 2 tablespoons butter or oil
• 1 large onions coarsely chopped
• 3 stalks celery cut into 4-5 chunks
• 1 1/2 cups wheat berries picked over and rinsed
• 6 cups vegetable stock or, beef stock or, chicken stock or, bouillon
• 4 small parsnips cut in 3-4 chunks, peeled
• 3/4 cup chickpeas (garbanzo beans) picked over and rinsed
• 13 cup mushrooms dried, loosely packed
• 2 each bay leaves
• 1 tablespoon caraway seeds
• 1/2 teaspoon salt or to taste

1. Heat the butter in the cooker.
2. Saute the onion until soft, about 3 minutes.
3. Stir in the celery and wheat berries.
4. Add the stock (watch for sputtering oil), parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds.
5. Lock the lid in place and over high heat bring to high pressure.
6. Adjust the heat to maintain high pressure, and cook for 50 miutes.
7. Let the pressure drop naturally, or us a quick release method.
8. Remove the lid, tilting it away from you to allow any excess steam to escape.
9. If the wheat berries or chick peas are not quite cook ed, lock the lid back into place and return to high pressure for a few more min utes.
10. Remove the bay leaves, and adjust the seasonings, adding salt to taste.

butter, onions, stalks celery, cups wheat berries, vegetable stock, parsnips, chickpeas, mushrooms, bay leaves, caraway seeds, salt

Taken from recipeland.com/recipe/v/pressure-cooked-wheat-berry-chi-34144 (may not work)