I make this recipe at least twice a month, in a large batch so that there are lots of leftovers to use for building bowls or just adding to a meal. Halve it if you like. My favorite way to eat it is on a giant mound of steamed greens. It’s the yums. I make it in a programmable electric pressure cooker, but you could also make it on the stove top. You will need to add some more liquid if you do that. I tweak the herbs all the time, and this is always good. Once you learn how to make this, you can make all sorts of changes to use in different meals: Mexican-style, curry, or whatever you like.
A tip: chop the vegetables to about pea-sized to provide a good mouth-feel.
Place all ingredients in the pressure cooker. Set to high pressure and 18 minutes cooking time. Let ‘er rip. Quick-release.
In a large, thick-bottomed soup pot, heat the onions, carrots, and celery over medium-low heat until the onions become translucent. Use a little water or vegetable broth as needed to prevent sticking. Add the garlic. Stir in for about a minute. Add the remaining ingredients and mix thoroughly. Bring to a simmer, reduce the heat, and cover. Watch closely to prevent boiling over. Stir frequently, especially as the liquid goes into the grain. Add water by no more than quarter cups as needed. When grain is nearly soft, cover and remove from heat. Set aside until liquid is fully absorbed.