Instructions: Cook the onions in the broth or juice over medium high heat, stirring frequently, for 1 minute. Stir in the rice then the cabbage. Add the water, tomatoes, currants, salt, oregano, and cinnamon.

Lock the lid in place. Over high heat, bring to high pressure.

Lower the heat just enough to maintain high pressure and cook for 3 minutes. Allow the pressur to come down naturally for 7 minutes.

Quick release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not quite tender, replace (but not lock) the lid and let it steam for a few more minutes in the residual heat. (I found that it took another 5 minutes or so.)

Stir in the lemon juice to taste and the parsley as you fluff up the rice and thoroughly distribute all the ingredients before serving.

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