Mushrooms and Leeks with Saffron Rice Recipe

Name: Mushrooms and Leeks with Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons water; 1 teaspoon garlic minced; 2 cups leeks thinly sliced, white and green parts; 1 1/2 cups rice brown, long grain, (rinsed & drained); 2 cups water boiling; 1/2 pound mushrooms, button cut into, 1/2 inch slices; 1 each carrots diced; 1 teaspoon fennel seeds; 3/4 teaspoon salt to taste; 1/4 teaspoon saffron threads; ⅛ teaspoon black pepper ground; 2 tablespoons parsley leaves fresh, minced

Servings: persons

3 teaspoons water
1 teaspoon garlic minced
2 cups leeks thinly sliced, white and green parts
1 1/2 cups rice brown, long grain, (rinsed & drained)
2 cups water boiling
1/2 pound mushrooms, button cut into, 1/2 inch slices
1 each carrots diced
1 teaspoon fennel seeds
3/4 teaspoon salt to taste
1/4 teaspoon saffron threads
⅛ teaspoon black pepper ground
2 tablespoons parsley leaves fresh, minced

1
In pressure cooker, saute garlic and leeks for 2 to 3 minutes.
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.

1338

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons water, 1 teaspoon garlic minced, 2 cups leeks thinly sliced, white and green parts, 1 1/2 cups rice brown, long grain, (rinsed & drained), and more.

Yes, Mushrooms and Leeks with Saffron Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms and Leeks with Saffron Rice

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