Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Rice, brown
2 c Vegetable broth
1 pk Almonds, sliced, blanched
-about 2 ounces
1 lg Tomato -- peeled, seeded,
-and chopped
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 -- chopped
In metal bowl that fits loosely in 4- or 6-quart
pressure cooker, combine rice and broth. Stir in
almonds and remaining ingredients, except parsley.
Place cooking rack and 1 1/2 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.
