Wheat Berry And Chickpea Stew _ Pressure Cooker Recipes

Steps:

• 1. Saute onion in melted butter until soft. 2. Stir in the celery and wheat berries. 3. Add broth, parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds. 4. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 35 minutes 5. Use natural-release method. 6. If wheat berries or chickpeas are not sufficiently cooked, re-lock the lid and return to high pressure for a few more minutes. 7. Remove the bay leaves, stir in the dill and adjust seasonings.

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
• Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Steps:

• Heat the oil in a large heavy soup pot or Dutch oven over medium heat. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, ground allspice and cayenne. Stir together for about one minute, then add the wheat berries, tomato paste and 4 cups of water. Bring to a boil, and add salt to taste. Reduce the heat, cover and simmer 30 minutes. Add 2 tablespoons each of the parsley and dill or mint, and stir in the winter squash and chickpeas. Bring back to a boil, reduce the heat and simmer for another 45 minutes to an hour until the beans and wheat berries are tender and the squash is beginning to fall apart.
• Uncover the pot, and turn the heat to high so that the liquid returns to a boil. Boil until the liquid is reduced to a syrupy consistency. Remove from the heat, and stir in the remaining herbs. Taste and adjust salt. Serve hot or warm in wide soup bowls.