The books are shut now, but they will be opened then. The things we have done in the body will come back to us, whether good or bad. Every pious thought, and every thought of sin; every secret prayer, and every secret curse; every unknown deed of charity, and every hidden deed of selfishness: we see them all again; and though we have not remembered them for years, and perhaps have forgotten them altogether, we shall have to acknowledge that they are our own, and take them to ourselves.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Rice, Side dishes, Vegetables, Vegetarian, Bobbie’s no	4	Servings

INGREDIENTS

1 3/4	c	Water or vegetable stock
1	c	Brown rice
1	ts	Salt
4		Green onions; chopped
6	oz	Tender leaf spinach; stems removed, finally chopped
1	c	Parsley sprigs; chopped
1/2	c	Fresh basil leaves; chopped
1/2	c	Cilantro or mint leaves; chopped
1/8	ts	Fresh ground pepper
2	tb	Sour cream; if desired (up to 3)

INSTRUCTIONS

Combine the water or broth, rice and salt in the pressure cooker. Cover and
bring up to High pressure. Reduce heat to stabilize pressure and cook 18
minutes. Release pressure and let stand, covered 5 minutes. Add the
remaining ingredients and mix well. Serve hot or at room temperature.
Yield: 4-6 servings. >From The Best Pressure Cooker Cookbook Ever by Pat
Daily, HarperCollins, '94. MC formatting by bobbi744@sojourn.com
NOTES : For the easiest preparation, chop the greens in a food processor.
Recipe by: The Best Pressure Cooker Cookbook Ever, p. 133
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 08, 1998

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