Be the first to The pressure cooker makes quick work of this mushroom, leek, and brown rice dish flavored with saffron and fennel.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 3 teaspoons water (for saute)
- 1 teaspoon garlic, minced
- 2 cups leeks, thinly sliced, white and green parts
- 1-1/2 cups long grain brown rice, rinsed and 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 teaspoon whole fennel seeds
- 3/4 teaspoon salt, to taste
- 1/4 teaspoon saffron threads
- 1/8 teaspoon ground pepper
- 2 Tablespoons minced fresh parsley for garnish
Preparation:
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 brown rice, mushrooms, carrots, fennel seeds, salt, saffron, and pepper.
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.
Yield: 4 servings
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)
Recipe Source: Great Vegetarian Cooking Under Pressure by Lorna J. Sass (William Morrow)
Reprinted with permission.
Use this time to heat the water, on stove or nuke. Mix salt in water. Add water to cooker along with brown rice, mushrooms, carrots, fennel seeds, salt, saffron, and pepper.
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.
Yield: 4 servings
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)
Recipe Source: Great Vegetarian Cooking Under Pressure by Lorna J. Sass (William Morrow)
Reprinted with permission.
