Brown Rice with Forty Shades of Green
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INGREDIENTS
- 1/2 c Fresh basil leaves; chopped
- 1/8 ts Fresh ground pepper
- 1 ts Salt
- 6 oz Tender leaf spinach; stems
- 1 c Parsley sprigs; chopped
- 1 3/4 c Water or vegetable stock
- 1 c Brown rice
- 4 Green Onions ; chopped
- 1/2 c Cilantro or mint leaves;
- 2 tb Sour cream; if desired (up
INSTRUCTIONS
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 bobbi744@sojourn.com 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (112g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 210 | ||
| Calories from Fat: 14 (7%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 210
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