Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rice, brown |
| 2 cups | Vegetable broth |
| 1 pack | Almonds, sliced, blanched about 2 ounces |
| 1 large | Tomato; peeled, seeded, and chopped |
| ½ cup | Carrot; diced |
| ½ cup | Celery; diced |
| ½ cup | Bell pepper, green; diced |
| ½ cup | Onion, green; sliced |
| ¼ cup | Parsley; chopped |
In metal bowl that fits loosely in 4- or 6-quart pressure cooker, combine rice and broth. Stir in almonds and remaining ingredients, except parsley.
Place cooking rack and 1½ cups water in pressure cooker; place bowl on rack. Close cover securely; place pressure regulator on vent pipe. Cook 10 minutes 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.
Per serving: 290 cal; 9 g prot; 44 g carb; 9½ g fat (29% of calories from fat); 0 mg chol; 416 mg sod.
From the files of DEEANNE