Mushrooms and leeks with saffron rice

4 Servings

Ingredients

Quantity Ingredient
3 teaspoons Water, (for saute)
1 teaspoon Garlic, minced
2 cups Leeks, thinly sliced, white
& green parts
1½ cup Brown rice, long grain
(rinsed & drained)
2 cups Water, boiling (2*1/4 for
Older style cookers)
½ pounds Button mushrooms, cut into
½ Inch slices
1 Carrot, diced
1 teaspoon Fennel seeds, whole
¾ teaspoon Salt, to taste
¼ teaspoon Saffron threads (I'd cut
This to1/8)
⅛ teaspoon Ground pepper
2 tablespoons Fresh parsley, minced - as
Garnish

Directions

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@... 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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