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Ingredients
- 1 c. Rice, brown
- 2 c. Vegetable broth
- 1 pkt Almonds, sliced, blanched about 2 ounces
- 1 lrg Tomato, peeled, seeded, and minced
- 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, minced
Directions
- In metal bowl which fits loosely in 4- or possibly 6-qt pressure cooker, combine rice and broth. Stir in almonds and remaining ingredients, except parsley.
- Place cooking rack and 1 1/2 c. water in pressure cooker; place bowl on rack. Close cover securely; place pressure regulator on vent pipe. Cook 10 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 498mg | 21% |
| Potassium 356mg | 10% |
| Total Carbs 42.39g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.04g | 3% |
| Protein 4.73g | 8% |
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