Recipe - Mushrooms And Leeks With Saffron Rice

3 teaspoon Water, (for saute)
1 teaspoon Garlic, minced
2 cup Leeks, thinly cut or sliced up , white
& green parts
1 One half cup Brown rice, long grain
(rinsed & drained)
2 cup Water, boiling (2*One fourth for
Older style cookers)
One half pound Button mushrooms, cut into
One half Inch slices
1 Carrot, minced
1 teaspoon Fennel seeds, whole
Three fourths teaspoon Salt, to taste
One fourth teaspoon Saffron threads (I'd cut
This to1/8)
1/8 teaspoon Ground pepper
2 tablespoon 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 0688123260

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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip