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Print this Recipe    Rice Veggies

Brown Rice with Veggies
Makes 4 servings.

1 cup brown rice
2 cups chicken broth
1 (2-ounce) package sliced blanched almonds
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup sliced green onion
1 large tomato, peeled, seeded, and chopped
1 1/2 cups water

1/4 cup chopped parsley

Combine brown rice and 2 cups chicken broth in a metal bowl which
fits loosely in a 6-quart Presto pressure cooker. Stir in almonds
and vegetables. Place 1 1/2 cups water, cooking rack or steamer
basket, and bowl in cooker. Close cover securely. Place pressure
regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure,
with pressure regulator rocking slowly. Let pressure drop of its
own accord. Open cooker and allow rice to steam uncovered 5 minutes.
Stir in parsley.

Variation: After cooking, stir in 1/2 pound tofu cut into cubes.

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