Ingredients
3 tsp water, (for saute)
1 tsp garlic, minced
2 cups leeks, thinly sliced, white and green parts
1-1/2 cups long grain brown rice, rinsed & drained
2 cups boiling water (2-1/4 cups for older style cookers)
1/2 pound button mushrooms, cut into 1/2-nch slices
1 carrot, diced
1 tsp whole fennel seeds
3/4 tsp salt, to taste
1/4 tsp saffron threads
1/8 tsp ground pepper
2 Tbsp minced fresh parsley for garnish
Instructions
In pressure cooker, saute garlic and leeks for 2 to 3 minutes. Use this time to heat the water, on stove or nuke. Mix salt in water. Add water to cooker along with remaining ingredients. Cover, lock, and immediately bring to high pressure. Keep there for 25 minutes. Remove from heat and cool for 10 minutes, after which release/open cooker. Stir, garnish, and serve.
Nutrition (per serving): 320 calories Saturated fat 0 g Total Fat 3 g (7% of calories) Protein 8 g (10% of calories) Carbohydrates 66 g (83% of calories)
Yield: 4 servings
Credits
Recipe from: Great Vegetarian Cooking Under Pressure by Lorna J. Sass (Wm Morrow)
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