| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Rice, brown |
| 2 | c | Vegetable broth |
| 1 | Almonds, sliced blanched | |
| about 2 ounces | ||
| 1 | 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 |
INSTRUCTIONS
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. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 1.2mg
Sodium: 897.8mg
Potassium: 441.1mg
Carbohydrates: 58.6g
Fiber: 6.4g
Sugar: 2.7g
Protein: 7g