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mushroom-saffron-rice recipe

Date:    Mon, 27 Feb 95 19:36:31
 From:    ryersonra@compctr.ccs.csus.edu
                Mushrooms & Leeks with Saffron Rice
                            Serves   4
 Preparation   :20    Cook   :37    Stand   :00    Total   :57
 The style of cooking, and spices used mellow the leeks, and make
                         a distinct dish.
 3      teaspoons water, (for saute)
 1      teaspoon garlic, minced
 2      cups leeks, thinly sliced, white & green parts
 1 1/2  cups brown rice, long grain (rinsed & drained)
 2      cups water, boiling (2 1/4 for older style cookers)
 1/2    pound button mushrooms, cut into 1/2 inch slices
 1      each carrot, diced
 1      teaspoon fennel seeds, whole
 3/4    teaspoon salt, to taste
 1/4    teaspoon saffron threads, (I'd cut this to 1/8)
 1/8    teaspoon ground pepper
 2      tablespoons 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)
    Cholesterol        0 mg    Sodium        466 mg
    Fiber              2 g     Iron            3 mg
    Vitamin A       5220 IU    Vitamin C      12 mg
    Alcohol            0 g
 Source: Great Vegetarian cooking Under Pressure
 Page(s): 127
            Date Published: 1994
 ISBN 0-688-12326-0
 kwvegan vegan