Brown Rice with Veggies
- 1 cup brown rice
- 2 cups chicken broth
- 1 (2-ounce) package sliced blanched almonds
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1/2 cup sliced green onion
- 1 large tomato, peeled, seeded, and chopped
- 1 1/2 cups water
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- 1/4 cup chopped parsley
Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto® pressure cooker. Stir in almonds and vegetables. Cover bowl firmly with aluminum foil. Place 1 1/2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley.
For a meatless meal, after cooking, stir in 1/2 pound tofu cut into cubes. Pass hot sauce such as tabasco.