Title: Brown rice with veggies
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 Servings
 
      1 c  Rice, brown
      2 c  Vegetable broth
      1 pk Almonds, sliced, blanched
           -about 2 ounces
      1 lg Tomato; peeled, seeded,
           -and chopped
    1/2 c  Carrot; diced
    1/2 c  Celery; diced
    1/2 c  Bell pepper, green; diced
    1/2 c  Onion, green; sliced
    1/4 c  Parsley; chopped
 
   In metal bowl that fits loosely in 4- or 6-quart pressure cooker,
  combine rice and broth. Stir in almonds and remaining ingredients,
  except parsley.
   Place cooking rack and 1 1/2 cups water in pressure cooker; place
  bowl on rack. Close cover securely; place pressure regulator on vent
  pipe. Cook 10 minutes at 15 pounds pressure, with the pressure
  regulator rocking slowly. Let pressure drop of its own accord.
   Open pressure cooker and let rice stand, uncovered, 5 minuts. To
  serve, stir in parsley.
  
   To decrease fat, omit almonds.
  
   Per serving: 290 cal; 9 g prot; 44 g carb; 9.5 g fat (29% of
  calories from fat); 0 mg chol; 416 mg sod.
  
   From the files of DEEANNE