Name: Brown Rice with Veggies
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish	4	Servings

INGREDIENTS

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

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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