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Rice with Shellfish
1 package (16 ounces or 400 grams) saffron rice 12 small clams
¼ lb (240 grams) shrimp, shelled and deveined, ¼ lb (250 grams) oysters
with or without tails 1 cup sweet peas
¼ red pepper, diced
Preparation
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster® Multi-Use Rice
Cooker, following the instructions on the package. Add clams, shrimp, oysters, sweet
peas and red pepper five minutes before the rice is fully cooked. Mix well, without
stirring. Serve with French bread croutons and a fresh salad. Option: The saffron rice
may be substituted with brown rice.
Milanese Minestrone
½ kg chicken breast 2 cloves garlic, chopped
1 tablespoon basil ½ cup celery
½ cup fresh beans ½ teaspoon thyme
½ teaspoon oregano ½ cup onions, sliced
½ cup green pepper, chopped ½ cup mushrooms, sliced
½ cup squash, diced 2 cups tomatoes, diced,
3 medium potatoes, peeled and diced without skin or seeds
2 teaspoons of Worcestershire sauce ½ kg fine noodles
1 cup Parmesan cheese 3 tablespoons margarine
2 quarts water Salt
Preparation
In the Oster® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
chicken is cooked, remove and dice. Reserve the broth. In the Oster® Multi-Use Rice
Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and
squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more
minutes. Add this mixture to the chicken broth, add Worcestershire sauce, the herbs
bouquet (basil, thyme, oregano), salt, chicken and noodles. Cook 10 minutes until the
potatoes are cooked, but firm. Add Parmesan cheese while stirring. Cook 2 minutes
longer. Serve and sprinkle with more cheese.