2 tablespoons butter or oil
1 large onion — coarsely chopped
3 stalks celery, cut into 4-5 chunks
1 1/2 cups whole wheat berries — picked over & rinsed
6 cups vegetable stock — or
beef stock — or chicken stock — or bouillon 4 small parsnips (up to 5), cut in 3-4 chunks — peeled
3/4 cup dried chickpeas — picked over & rinsed
1/3 cup loosely packed dried mustrooms
2 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon salt — or to taste
serves 6
Heat the butter in the cooker. Saute the onion until soft, about 3 minutes. S tir in the celery and wheat berries. Add the stock (watch for sputtering oil), parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds. Lock the lid i n place and over high heat bring to high pressure. Adjust the heat to maintain high pressure, and cook for 50 miutes. Let the pressure drop naturally, or us a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 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. Remove the bay leaves, and adjust the seasonings, adding salt to taste.