Recipe - Brown Rice With Veggies

1 cup Rice, brown
2 cup Vegetable broth
1 pack Almonds, cut or sliced up , blanched
about 2 ounces
1 lg Tomato; peeled, seeded,
and chopped
One half cup Carrot; minced
One half cup Celery; minced
One half cup Bell pepper, green; minced
One half cup Onion, green; cut or sliced up
One fourth cup Parsley; chopped

In metal bowl that fits loosely in 4 or 6quart pressure cooker, combine
rice and broth. Stir in almonds and remaining ingredients, except parsley.
Place cooking rack and 1 One half cups water in pressure cooker; place bowl on
rack. Close cover securely; place pressure regulator on vent pipe. Cook 10
minutes at 15 pounds pressure, with the pressure regulator rocking slowly.
Let pressure drop of its own accord.
Open pressure cooker and let rice stand, uncovered, 5 minuts. To serve,
stir in parsley.

To decrease fat, omit almonds.

Per serving: 290 cal; 9 g prot; 44 g carb; 9.5 g fat (29% of calories from
fat); 0 mg chol; 416 mg sod.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini