INGREDIENTS

INSTRUCTIONS

(From:Great Vegetarian Cooking Under Pressure by L.J. Sass)  In a 1 1/2
or 2 quart casserole, combine all the ingredients. Place  the rack and
2 cups of water in the cooker. Lower the uncovered  casserole onto the
rack with the aid of a foil strip. Lock the lid in  place. Bring to
high pressure and cook for 20 minutes (for long grain  brown, Wehani,
brown basmati) or 25 minutes (for short grain brown).  Allow the
pressure to come down naturally for 20 minutes. Remove the  lid. If the
rice is not quite tender, replace (but don't lock) the  lid and allow
it to steam for a few more minutes. Lift the casserole  with the aid of
the foil strip. Fluff up rice before serving.  This has always worked
for me except that I have to cook it a few  minutes longer because of
altitude. In fact, it's the only way I can  cook it without having a
really bad pan to clean up.  Posted to fatfree digest by "Richard M.
Swanson" <sharpy@sedona.net>  on Apr 5, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1096
Calories From Fat: 91
Total Fat: 11g
Cholesterol: 0mg
Sodium: 721.2mg
Potassium: 679.9mg
Carbohydrates: 250.8g
Fiber: 26.3g
Sugar: 1.2g
Protein: 26.9g