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Pressure Cooked Wheat Berry and Chickpea Stew Recipe

Pressure Cooked Wheat Berry and Chickpea Stew recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pressure Cooked Wheat Berry and Chickpea Stew recipe  PDF



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 and amp 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 and amp 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 e cess 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.

Pressure Cooked Wheat Berry and Chickpea Stew recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
885 people have voted
Last Reviewed on 2018-07-21



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