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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Rice With Veggies

Recipe Tags: Rice Recipes

Date Added: January 25, 2013

Ingredients:

1 Cup Rice brown
2 Cups Vegetable Broth Fish Stock, or water
1 Package Almond sliced
1 Tomato peeled, seeded, and chopped
1/2 Cup Carrot diced
1/2 Cup Celery diced
1/2 Cup Bell Pepper green diced
1/2 Cup Onion green sliced
1/4 Cup Parsley chopped
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Directions:

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.
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