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Mushrooms & Leeks with Saffron Rice

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Submitted by lesa

YIELD

4 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

3 15
TEASPOONS ML WATER
1 5
TEASPOON ML GARLIC
minced
2 473
CUPS ML LEEKS
thinly sliced, white and green parts
1 ½ 355
CUPS ML RICE
brown, long grain, (rinsed & drained)
2 473
CUPS ML WATER
boiling
½ 226.8
POUND G MUSHROOMS, BUTTON
cut into, 1/2 inch slices
1 1
EACH EACH CARROTS
diced
1 5
TEASPOON ML FENNEL SEEDS
¾ 3.8
TEASPOON ML SALT
to taste
¼ 1.3
TEASPOON ML SAFFRON THREADS *
0.6
TEASPOON ML BLACK PEPPER
ground
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 303 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 712mg 30%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 69% Vitamin C 14%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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