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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 1 c. Rice, brown
- 2 c. Vegetable broth
- 1 pkt Almonds, sliced, blanched about 2 ounces
- 1 lrg Tomato, peeled, seeded, and minced
- 1/2 c. Carrot, diced
- 1/2 c. Celery, diced
- 1/2 c. Bell pepper, green, diced
- 1/2 c. Onion, green, sliced
- 1/4 c. Parsley, minced
Method
- In metal bowl which fits loosely in 4- or possibly 6-qt pressure cooker, combine rice and broth.
- Stir in almonds and remaining ingredients, except parsley.
- Place cooking rack and 1 1/2 c. water in pressure cooker; place bowl on rack.
- Close cover securely; place pressure regulator on vent pipe.
- Cook 10 min 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.
