Ingredients

2 T butter or oil

1 large onion, coarsely chopped

3 celery stalks, cut into 5 pieces

1 1/2 C whole wheat berries, rinsed

6 C vegetable, beef or chicken broth

1/2 lbs (4-5 small) parsnips, peeled and cut into 4 pieces

3/4 C dried chickpeas, rinsed

1/3 C (1/2 oz) dried mushrooms

2 bay leaves

2 t caraway seeds

1/2 t salt or to taste

1/3 C fresh dill, chopped

Preparation

  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.