Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3          teaspoons  water -- (for saute)
  1           teaspoon  garlic -- minced
  2               cups  leeks -- thinly sliced,
                        white & green parts
  1 1/2           cups  brown rice -- long grain (rinsed
                        & drained)
  2               cups  water -- boiling (2 1/4 for
                        older style
                        cookers)
     1/2         pound  button mushrooms -- cut into 1/2 inch
                        slices
  1                     carrot -- diced
  1           teaspoon  fennel seeds -- whole
     3/4      teaspoon  salt -- to taste
     1/4      teaspoon  saffron threads -- (I'd cut this to
                        1/8)
     1/8      teaspoon  ground pepper
  2        tablespoons  fresh parsley -- minced - as garnish

Preparation:

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.

Nutritional Information:

1240 Calories (kcal); 9g Total Fat; (6% calories from fat); 30g Protein; 264g Carbohydrate; 0mg Cholesterol; 1701mg Sodium