Brown rice with forty shades of green

Yield: 4 Servings

Measure Ingredient
1¾ cup Water or vegetable stock
1 cup Brown rice
1 teaspoon Salt
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

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