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| Ingredients: |
1 lb. frozen spinach*
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
juice of 1/2 lemon**
1 tsp salt |
1/4 tsp pepper
1 cup long grain brown rice
3 cup water or chicken stock
1/4 tsp nutmeg
1 tbsp parsley, chopped*** |
| Cooking
Instructions: |
Cook spinach. Heat butter and oil in a pressure cooker. Add onion and cook 4 - 5 minutes until soft. Sprinkle with lemon juice and seasonings. Add rice and water or stock. Cover pressure cooker and bring up to cooking pressure. Cook 23 minutes at 15 lb.. Cool pressure cooker quickly under running water. Open pressure cooker and fluff rice with fork. Using a fork, stir in spinach, nutmeg and parsley. Reheat 5 minutes. Serve.
* may use 2 lb. fresh spinach
** may use 1 tbsp bottled lemon juice
*** can used dried parsley |
| Additional
Comments: |
| The above cooking time at pressure is for 8,000 feet above sea level. If you live below 3,000 feet, cook at pressure for 15 minutes. |
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