3 Tbs olive oil 1/4 cup parsley, chopped 3 small spring onions 1/4 cup dill leaves, chopped 1 1/2 Tbs dried oregano, crushed 1/2 cup walnuts, broken into pieces 1 1/2 cups broccoli, chopped 1 cup medium grain rice 2 Tbs nutritional yeast 1 Tbs Braggs liquid aminos or tamari salt
Pour olive oil into a pressure cooker. Over medium heat add onions before the oil gets hot, saute for a few minutes until wilted. Add parsley and saute a bit more. Add Walnuts, dill, broccoli, oregano and saute lightly until onions are transparent, about 3 minutes. Add liquid aminos, nutritional yeast salt and 1 1/2 c water. Close lid and bring to pressure. Cook over low flame for about 5 minutes unless you smell the mixture browning, in which case you turn off the heat. Let cool enough to remove lid (pressure must be gone by releasing valve or by running cold water over the outside of the pan). This risotto can also be re-worked into rice croquettes if there is left over.