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Classic Mushroom Pilaf
1 cup
2 tbsp
2 tbsp
5
1 small
⁄ tsp
1⁄ cups
⁄ tsp
⁄ cup
rice
butter
onion, chopped
mushrooms, sliced
clove garlic
cardamom
vegetable broth
salt
green peas
Add butter into the nonstick inner pot and press the cook switch
down. Allow the butter to melt then add the sliced onion and
sauté for 3 to 4 minutes using a long-handled wooden spoon. Add
mushrooms and sauté an additional 5 to 6 minutes. Add garlic
and rice and sauté until rice is well coated. Add cardamom, broth
and salt. Cover and allow to come to a boil. Stir in peas. Re-cover
and allow to simmer until the rice cooker completes its cooking
cycle. Once the rice cooker switches to Warm, allow to stand 5
minutes, then flu grains gently with the serving spatula.
Serve immediately.
SERVES 2.
Jambalaya
¼ lb.
¼ lb.
½
¾ cup
1½ cups
½
1 tbsp
spicy smoked sausage
shrimp, peeled and deveined
10-oz. can chicken breast
rice
chicken broth
4-oz. can diced green chiles
Creole seasoning
Cut the smoked sausage in half, lengthwise, then into ¼” half
circles. Add all ingredients to the inner pot and mix well. Place the
inner pot into the rice cooker, place the lid securely onto the rice
cooker and press the cook switch. Allow rice to cook until the rice
cooker switches to Warm. Stir and serve immediately.
SERVES 2.
Recipes Recipes
Ham & Swiss Frittata
Pineapple Rice Pudding
2
1 slice
2 tbsp
¼ cup
--
--
1 cup
½ cup
4 oz.
1 tsp
8 oz.
½ cup
¼ cup
1 pinch
1 tbsp
eggs
deli ham, chopped
onion, chopped
swiss cheese, shredded
pinch of nutmeg
pinch of garlic powder
vanilla-flavored rice milk non-dairy beverage
water
egg substitute
vanilla extract
crushed pineapple, with juice
jasmine rice
sugar
salt
dark rum (optional)
Combine all ingredients (except cheese) in a large bowl, ensuring
that they mix well. Pour the mixed ingredients into the inner pot
and top with an even layer of cheese. Press the cook switch.
Cook for 12 to 14 minutes. When eggs are set, slide frittata onto a
serving plate. Cut into wedges to serve.
SERVES 1-2.
Pour water and 1 cup of the rice milk into the nonstick inner
cooking pot. Press the cook switch and the rice cooker will begin
to heat. Stir in salt and rice. Cover and allow to simmer for 30
minutes. In a small bowl, whisk together remaining ⁄ cup rice
milk, sugar, egg substitute and vanilla. Stir pineapple with juice
into the rice cooker. Stir in egg mixture and rum (if using). Allow
to cook, stirring frequently, until mixture simmers and thickens.
Switch rice cooker to Warm. Pour pudding into a large bowl and
allow to cool. Pudding will thicken as it cools. Serve warm or
refrigerate and serve cold.
SERVES 2-4.
11.
For additional recipes, visit us at
www.AromaCo.com or at www.AromaTestKitchen.com
10.
For additional recipes, visit us at
www.AromaCo.com or at www.AromaTestKitchen.com
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