MUSHROOMS And LEEKS WITH SAFFRON RICE

Servings: 4
Ingredients:

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