Recipe by Jamie Klein-Veilleux
- 2 cups brown rice
- 2 1/2 cups chicken broth
- 1 tbsp olive oil
- 1 14.5 oz can diced tomatoes w/garlic & basil
- 1 bag frozen mixed veggies (thawed)
- 1 tsp onion powder
- pepper to taste
- soy sauce to taste
- Put rice, broth & olive oil in pot.
- Cook on Manual/High for 22 min.
- Do a 10 minute Natural Pressure Release.
- Open pot & add the veggies, tomatoes, onion powder, pepper and soy sauce.
- Mix & let set for a few minutes to warm veggies.