** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In metal bowl that fits loosely in 4- or 6-quart pressure cooker, combine rice and broth.
2. Stir in almonds and remaining ingredients, except parsley.
3. Place cooking rack and 1 1/2 cups water in pressure cooker; place bowl on rack.
4. Close cover securely; place pressure regulator on vent pipe.
5. Cook 10 minutes at 15 pounds pressure, with the pressure regulator rocking slowly.
6. Let pressure drop of its own accord. Open pressure cooker and let rice stand, uncovered, 5 minuts.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Bell Pepper, Tomato, Rice, Almonds, Celery, Onion allergies.