2 tablespoons olive oil 3 cloves garlic -- minced 3 cups coarsely chopped onions 3 stalks celery -- sliced 2 1/2 cu raw short-grain brown rice -- picked over & rinsed 1/2 pound mushrooms -- sliced 4 3/4 cups chicken stock or bouillon or vegetable stock or bouillon 2 bay leaves 1 1/2 teaspoons dried oregano 1 tablespoon prepared mustard 1/2 teaspoon salt -- or to taste 1 cup tomato sauce 1 cup minced fresh parsley serves 6 to 8 Author's note: This recipe calls for short-grain brown rice, which has a delig htully chewy texture - a nice contrast to the pliant lentils. Heat the oil in the cooker. Saute the garlic and onions until the onions are l ightly browned, about 4 to 5 minutes. Stir in the celery, brown rice, and lent ils, and saute another minute. Add the mushrooms, stock, bay leaves, oregano, and mustard, and bring to the boil. Lock the lid in place oand over high heat bring to high pressure. Adjust the heat to maintain high pressure, and cook fo r 20 minutes. Let the pressure drop naturally for 10 minutes. Quick release a ny remaining pressure. REmove the lid, tilting it away from you to allow any e xcess steam to escape. Remove the bay leaves and stir in the salt, tomato sauce, and parsley. If the rice or lentils are not quite done, cover, and simmer over low heat until desir ed consistency, stirring in a bit of boiling water if the mxiture seems dry. A djust seasonings and serve.
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