🫙 From the Spice Rack

Mushrooms & Leeks with Saffron Rice

Name: Mushrooms & Leeks with Saffron Rice
Ingredients: 3 tsp water, (for saute); 1 tsp garlic, minced; 2 cup leeks, thinly sliced, white; 1/2 inch slices; 1 ea carrot, diced; 1 tsp fennel seeds, whole; 3/4 tsp salt, to taste; 1/4 tsp saffron threads (i'd cut

3 ts Water, (for saute) 1 ts Garlic, minced 2 c Leeks, thinly sliced, white & green parts 1 1/2 c Brown rice, long grain (rinsed & drained) 2 c Water, boiling (2*1/4 for Older styl...

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Ingredients8 items

Ingredients

3tsp water, (for saute)
1tsp garlic, minced
2cup leeks, thinly sliced, white
1/2inch slices
1ea carrot, diced
1tsp fennel seeds, whole
3/4tsp salt, to taste
1/4tsp saffron threads (i'd cut

Directions

1
3 ts Water, (for saute) 1 ts Garlic, minced 2 c Leeks, thinly sliced, white & green parts 1 1/2 c Brown rice, long grain (rinsed & drained)
2
Use this time to heat the water, on stove or nuke
3
Mix salt in water
4
Add water to cooker along with remaining ingredients
5
Cover, lock, and immediately bring to high pressure
6
Keep there for 25 minutes
7
Remove from heat and cool for 10 minutes, after which release/open cooker
8
Stir, garnish, and serve

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