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.