Mushrooms and Leeks with Saffron Rice
| Yield: | 4 Servings |
| Categories: | Pressure, Fat-Free |
| 3 | ts | Water, (for saute) |
| 1 | ts | Garlic, minced |
| 2 | c | Leeks, thinly sliced, white |
| & green parts | ||
| 1 1/2 | c | Brown rice, long grain |
| (rinsed & drained) | ||
| 2 | c | Water, boiling (2*1/4 for |
| Older style cookers) | ||
| 1/2 | lb | Button mushrooms, cut into |
| 1/2 | Inch slices | |
| 1 | Carrot, diced | |
| 1 | ts | Fennel seeds, whole |
| 3/4 | ts | Salt, to taste |
| 1/4 | ts | Saffron threads (I'd cut |
| This to1/8) | ||
| 1/8 | ts | Ground pepper |
| 2 | tb | Fresh parsley, minced - as |
| Garnish |
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