Recipe for Mushrooms and Leeks with Saffron Rice

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3 tsp	Water, (for saute)
1 tsp	Garlic, minced
2 cup	Leeks, thinly sliced, white
	& green parts
1/2 cup	Brown rice, long grain
	(rinsed & drained)
2 cup	Water, boiling (2*1/4 for Older style cookers)
1/2 lb	Button mushrooms, cut into
1/2 x	Inch slices
1 x	Carrot, diced
1 tsp	Fennel seeds, whole
3/4 tsp	Salt, to taste
1/4 tsp	Saffron threads (Id cut This to1/8)
1/8 tsp	Ground pepper
2 tbl	Fresh parsley, minced - as

Instructions:

Instructions: In pressure cooker, saute 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.

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