Mushrooms & Leeks with Saffron Rice
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
water
|
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | cups |
leeks
thinly sliced, white and green parts |
|
| 1 ½ | cups |
rice
brown, long grain, (rinsed & drained) |
|
| 2 | cups |
water
boiling |
|
| ½ | pound |
mushrooms, button
cut into, 1/2 inch slices |
|
| 1 | each |
carrots
diced |
|
| 1 | teaspoon |
fennel seeds
|
|
| ¾ | teaspoon |
salt
to taste |
|
| ¼ | teaspoon |
saffron threads
|
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
water
|
|
| 5 | ml |
garlic
minced |
|
| 473 | ml |
leeks
thinly sliced, white and green parts |
|
| 355 | ml |
rice
brown, long grain, (rinsed & drained) |
|
| 473 | ml |
water
boiling |
|
| 226.8 | g |
mushrooms, button
cut into, 1/2 inch slices |
|
| 1 | each |
carrots
diced |
|
| 5 | ml |
fennel seeds
|
|
| 3.8 | ml |
salt
to taste |
|
| 1.3 | ml |
saffron threads
|
*
|
| 0.6 | ml |
black pepper
ground |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
Directions
In pressure cooker, sauté garlic and leeks for 2 to 3 minutes.
Use this time to heat the water, on stove or nuke.
Mix salt in water. Add water to cooker along with remaining ingredients.
Cover, lock, and immediately bring to high pressure.
Keep there for 25 minutes. Remove from heat and cool for 10 minutes, after which release/open cooker.
Stir, garnish, and serve.
