3 tsp Water, (for saute)
1 tsp Garlic, minced
2 cup Leeks, thinly sliced, white
& green parts
1 1/2 cup Brown rice, long grain
(rinsed & drained)
2 cup Water, boiling (2*1/4 for
Older style cookers)
1/2 lb Button mushrooms, cut into
1/2 Inch slices
1 Carrot, diced
1 tsp Fennel seeds, whole
3/4 tsp Salt, to taste
1/4 tsp Saffron threads (I'd cut
This to1/8)
1/8 tsp Ground pepper
2 Tbs Fresh parsley, minced - as
Garnish


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)
Source: Great Vegetarian cooking Under Pressure Page(s): 127 Date Published: 1994 ISBN 0-688-12326-0
Posted by ryersonra@compctr.ccs.csus.edu to the Fatfree Digest [Volume 15 Issue 28] Feb. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
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