Preparation Time: 10 minutes
Cooking Time: 3 minutes
Servings: 4
1¼ cups vegetable broth
1 cup long grain white rice, rinsed
1 tablespoon fresh lemon juice
Pepper and salt
2 tablespoons parmesan cheese, grated freshly
1 teaspoon fresh lemon zest, grated finely
2 tablespoons fresh mint leaves, chopped

  1. In an electric pressure cooker, mix together broth, rice, lemon juice, salt
    and black pepper.
  2. Close the cooker by locking the lid.
  3. Set the pressure cooker on high pressure. Cook for about 3 minutes.
  4. Unplug the pressure cooker and wait for about 7 minutes.
  5. Now by using the quick release method, release the pressure.
  6. Carefully, uncover the pressure cooker after valve drops completely.
  7. Immediately, stir in cheese and lemon zest. Serve warm with the topping
    of mint.
    Nutrition: Calories: 194 Fat: 1.5g Sat Fat: 0.7g Carbohydrates: 37.8g Fiber: 0.8g
    Sugar: 0g Protein: 6.1g