Put everything in rice cooker . Stir. Cover and allow to cook until rice cooker shuts off. Carefully remove lid, quickly stir mixture. Stir in lemon juice to taste and the parsley. Cover and allow to steam for 10 minutes before serving. Serve immediately. Notes: I used Uncle Bens rice (If you use brown rice add more liquid). Fresh tomatoes work as well as canned. Currents can be used instead of raisins. I used green cabbage but other kinds would probably work just as well. Recipe by: Adapted from:Great Vegetarian Cooking Under Pressure - Sass Posted to fatfree digest by Patty in Arizona
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 4|
|Calories from Fat: 28 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 64.4mg||2 %|
|Potassium 1015.9mg||27 %|
|Total Carbohydrate 434.7g||128 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 416g|
|Protein 36.4g||52 %|
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Calories per serving: 1947
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