Pressure Cooker Mediterranean Rice and Chickpeas

Hey, I'm down to 131.4 pounds, yay! Only a few more to go to hit my goal.

This is a good one, and pretty quick:

Mediterranean Rice and Chickpeas (serves 5-6, though I think it makes 8 cups or so). Which is 5 WW points per cup.

1 large onion, chopped (0.20)
1 T. olive oil (0.10) - or use oil from sun-dried tomatoes.
3/4 c. dried garbanzos (0.28)
1.5 c. brown rice (0.35)
2.5 c. water
1/3 c. sun-dried tomatoes or kalamata olives (0.65)
1/4 c. fresh parsley, chopped (0.40)
1 tsp marjoram (0.10)
1 tsp rosemary (0.10)
1 bay leaf (0.05)
1/2 tsp oregano (0.03)
1.5 tsp salt
1 tsp pepper

1/4 c toasted slivered almonds to garnish

without the almonds: $2.53, 0.31 per cup

Rinse the beans, pick out any debris, put on to soak in the morning before you go to work (cover with 1 inch water).

Drain beans when you get home.

Saute onion in olive oil until soft, 5 mins.

Add water, be careful for sputtering oil. Bring to a boil. Add rice, chickpeas, herbs, bay leaf (but not the parsley or sun-dried tomaotes).

Lock the lid into place. Over high heat bring to high pressure. Lower heat just enough to maintain high pressure and cook for 25 min. Remove from heat, allow pressure to reduce naturally for 10 min. Remove lid and stir.

If rice is not done, return lid and allow to steam for a few more minutes.

Stir in sun-dried tomatoes and parsley and fluff rice. Remove bay leaf, add salt and pepper. Garnish with almonds.

All told, takes about 45 mins, especially if you chop the onion the night before.

Adapted from Lorna Sass' Complete Vegetarian Kitchen.