*  Exported from  MasterCook  *

              Pressure Cooked Wheat Berry and Chickpea Stew

Recipe By     : Cooking Under Pressure, 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Dry Beans                        Grain

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter or oil
   1      lg            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 mushrooms --
                        - 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.

Yield: 6 Servings


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