Recipe - Brown Rice With Forty Shades Of Green

1 Three fourths cup Water or vegetable stock
1 cup Brown rice
1 teaspoon Salt
4 Green onions; chopped
6 ounce Tender leaf spinach; stems
removed, finally chopped
1 cup Parsley sprigs; chopped
One half cup Fresh basil leaves; chopped
One half cup Cilantro or mint leaves;
chopped
1/8 teaspoon Fresh ground pepper
2 tablespoon Sour cream; if desired (up
to 3)

Combine the water or broth, rice and salt in the pressure cooker. Cover and
bring up to High pressure. Reduce heat to stabilize pressure and cook 18
minutes. Release pressure and let stand, covered 5 minutes. Add the
remaining ingredients and mix well. Serve hot or at room temperature.
Yield: 46 servings. From The Best Pressure Cooker Cookbook Ever by Pat
Daily, HarperCollins, '94. MC formatting by bobbi744@sojourn.com

NOTES : For the easiest preparation, chop the greens in a food processor.

Recipe by: The Best Pressure Cooker Cookbook Ever, p. 133

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 08, 1998