Mushrooms and Leeks with Saffron Rice

• 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
• 18 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.

water, garlic, leeks, rice brown, water boiling, mushrooms, carrots, fennel seeds, salt, saffron threads, black pepper, parsley

Taken from recipeland.com/recipe/v/mushrooms-leeks-saffron-rice-36836 (may not work)