Rice recipes

MUSHROOMS and LEEKS WITH SAFFRON RICE

Course : Rice
Serves: 1

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Ingredients:

3 teaspoons water -- (for saute)

1 teaspoon garlic -- minced

2 cups leeks -- thinly sliced, white and green parts

1 1/2 cups brown rice -- long grain (rinsed and drained)

2 cups water -- boiling (2 1/4 for older style cookers)

1/2 pound button mushrooms -- cut into 1/2 inch slices

1 medium carrot -- diced

1 teaspoon fennel seeds -- whole

3/4 teaspoon salt -- to taste

1/4 teaspoon saffron threads -- (Id cut this to 1/8)

1/8 teaspoon ground pepper

2 tablespoons fresh parsley -- minced - as garnish

Preparation / Directions:

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.

Nutritional Information:

1240 Calories (kcal); 9g Total Fat; (6% calories from fat); 30g Protein; 264g Carbohydrate; 0mg Cholesterol; 1701mg Sodium

MUSHROOMS and LEEKS WITH SAFFRON RICE

Ingredients:

Preparation / Directions:

Nutritional Information:

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