Title: Mushrooms & leeks with saffron rice
 Categories: Digest, Feb95, Pressure
      Yield: 4 Servings
 
      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 style cookers)
    1/2 lb Button mushrooms, cut into
    1/2    Inch slices
      1 ea Carrot, diced
      1 ts Fennel seeds, whole
    3/4 ts Salt, to taste
    1/4 ts Saffron threads (I'd cut
           This to1/8)
    1/8 ts Ground pepper
      2 tb Fresh parsley, minced - as
           Garnish
 
  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.
  
  Nutrition (per serving):  320 calories Saturated fat 0 g Total Fat 3
  g (7% of calories) Protein 8 g (10% of calories) Carbohydrates 66 g
  (83% of calories)