Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice, brown 1/2 c Carrot; diced
2 c Vegetable broth 1/2 c Celery; diced
1 pk Almonds, sliced, blanched 1/2 c Bell pepper, green; diced
-about 2 ounces 1/2 c Onion, green; sliced
1 lg Tomato; peeled, seeded, 1/4 c Parsley; chopped
-and chopped

In metal bowl that fits loosely in 4- or 6-quart pressure cooker,
combine rice and broth. Stir in almonds and remaining ingredients,
except parsley.
Place cooking rack and 1 1/2 cups water in pressure cooker; place
bowl on rack. Close cover securely; place pressure regulator on vent
pipe. Cook 10 minutes at 15 pounds pressure, with the pressure
regulator rocking slowly. Let pressure drop of its own accord.
Open pressure cooker and let rice stand, uncovered, 5 minuts. To
serve, stir in parsley.

To decrease fat, omit almonds.

Per serving: 290 cal; 9 g prot; 44 g carb; 9.5 g fat (29% of
calories from fat); 0 mg chol; 416 mg sod.

From the files of DEEANNE

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