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Print this Recipe    Tofu Rice

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
1/2 pound tofu cut into cubes, optional

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, 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 and
tofu.

Pass hot sauce such as tabasco.

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