Yield: 4 Servings
|1¾ cup||Water or vegetable stock|
|1 cup||Brown rice|
|4||Green onions; chopped|
|6 ounces||Tender leaf spinach; stems removed, finally chopped|
|1 cup||Parsley sprigs; chopped|
|½ cup||Fresh basil leaves; chopped|
|½ cup||Cilantro or mint leaves; chopped|
|⅛ teaspoon||Fresh ground pepper|
|2 tablespoons||Sour cream; if desired (up to 3)|
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@...
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@...> on Apr 08, 1998