References Vegetarian Pregnancy & Children
INGREDIENTS:
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
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)
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)