• 1 cup brown rice
  • 1 1/2 cups chicken broth
  • 1/2 cup 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 1/2 cups water
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  • 1/4 cup chopped parsley

Add brown rice and chicken broth to a metal bowl that fits loosely in a Presto® 6- or 8-quart Pressure Cooker. Stir in almonds and vegetables. Cover bowl firmly with aluminum foil. Add 1 1/2 cups water, cooking rack (or basket), and bowl to pressure cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 13 minutes at 15 pounds pressure. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered for 5 minutes. Stir in parsley.

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