I don’t yet possess my own pressure cooker, but I can confidently say it’d be a great investment. My mom has one and puts it to use quite frequently to make one-pot dinners like this one. While presumably this same meal could be whipped up in a slow-cooker (another item I have yet to own), the pressure cooker will have it ready 5 times as quickly. But if you don’t have the former, than test out the slow-cooker method because this is a hearty winter meal worth making.
Chewy wheat berries, tenderized by the pressure cooker, cook alongside creamy acorn squash and meaty portobellos to create a filling vegan stew. The dish is modestly seasoned, but the array of veggies supply more than an adequate amount of flavor all on their own. So, not only do you have just one pot to clean, but you also have zero herbs/spices to prep. Plus, this dish provides all the elements you need for a complete meal within one bowl. Win.
Finish this protein + fiber + vitamin-packed dish with a pungent, quality olive oil and any garnishes of your choice.
- -3/4 cup wheat berries
- -1/4 cup short grain brown rice
- -1/3 cup dried aduki beans
- -1 large clove garlic, minced
- -8 oz. package baby portobello mushrooms, stems removed, coarsley sliced
- -1 carrot, cut into 1 1/2-inch diagonals
- -1 small acorn squash, peeled, seeded, and chopped into 1-inch cubes
- -1/2 strip dried kombu seaweed, optional
- -3 1/4 cups water
- -Extra virgin olive oil, for drizzling
- -Salt and pepper, to taste
- -Scallions, diced, optional
- Place rice and wheat berries at bottom of large pressure cooker. Scatter aduki beans on top. Next, add minced garlic. Scatter remaining ingredients on top. Cover with lid.
- Bring pressure up until second line on pressure gauge is visible. Reduce heat to low, and cook for 50 minutes.
- Turn heat off, and let sit until pressure gauge drops to the bottom and lid can be lifted off.
- Serve, drizzled with olive oil and sprinkled with salt and pepper, to taste. Garnish with scallions, if desired.