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Cook rice in Rice Cooker.
Heat oil in 10” (25 cm) skillet until hot. Cook onion and pepper in oil
about 3 minutes, stirring occasionally, until onion is tender. Stir in cooked
rice, water chestnuts, mushrooms, Soya sauce and eggs. Cook over low
heat 5 to 7 minutes, stirring occasionally, until eggs are set.
Makes 5 or 6 servings
Paella
1 tbsp. (15 ml) butter
2 small onions, nely chopped
1 clove garlic, crushed
½ cup (125 ml) mushrooms, sliced
1 red pepper, diced
1 green pepper, diced
1 cup (250 ml) cooked chicken, diced
¼ lb. (120 g) shrimp
1-1/2 cups (375 ml) long grain rice
Pinch saffron
1 tsp. (5 ml) salt
3 cups (750 ml) chicken broth
Heat butter in Rice Cooking Bowl. Add onions and garlic and cook until
onions are soft. Add mushrooms and cook 2 minutes longer.
Add all other ingredients. Cook, as directed, until switch goes to Keep
Warm cycle. Allow to stay in Keep Warm Cycle for about 15 minutes
before serving.
Makes 4 servings
9
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