Mushrooms & Leeks with Saffron Rice

3 ts Water, (for saute)

1 ts Garlic, minced

2 c Leeks, thinly sliced, white

& green parts 1 1/2 c Brown rice, long grain

(rinsed & drained) 2 c Water, boiling (2*1/4 for

Older style cookers) 1/2 lb Button mushrooms, cut into

1/2 Inch slices

1 ea Carrot, diced

1 ts Fennel seeds, whole

3/4 ts Salt, to taste

1/4 ts Saffron threads (I`d cut

This to1/8) 1/8 ts Ground pepper

2 tb Fresh parsley, minced - as

Garnish 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.

Nutrition (per serving): 320 calories Saturated fat 0 g Total Fat 3 g (7% of calories) Protein 8 g (10% of calories) Carbohydrates 66 g (83% of calories) Source: Great Vegetarian cooking Under Pressure Page(s): 127 Date Published: 1994 ISBN 0-688-12326-0 Posted by [email protected] to the Fatfree Digest [Volume 15 Issue 28] Feb. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80?