Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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