Combine the water or broth, rice and salt in the pressure cooker. Cover and bring up to High pressure. Reduce heat to stabilize pressure and cook 18 minutes. Release pressure and let stand, covered 5 minutes. Add the remaining ingredients and mix well. Serve hot or at room temperature. Yield: 4-6 servings. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, 94. MC formatting by firstname.lastname@example.org NOTES : For the easiest preparation, chop the greens in a food processor. Recipe by: The Best Pressure Cooker Cookbook Ever, p. 133 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 201mg||5 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 41.6g|
|Protein 4.6g||7 %|
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Calories per serving: 210
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