Filter
Top Products
17
Makes 4-6 servings
Ingredients:
1 cup rice
1
/
2
4 stalks asparagus
medium onion, minced
1
/
2
cup canned tuna (optional)
1 clove garlic, minced
2 tsp. chicken bouillon
Salt & pepper
3 cups water
1 Tbs. olive oil
1
/
4
Preparation:
1.
Preparation:
1. Wash rice and drain well.
2. Cook shrimps in boiling water for 2-3 minutes.
Peel and cut into bite-size pieces.
3. Heat 2 Tbs. olive oil in skillet. Sauté drained rice until
rice become transparent. Remove from skillet and set aside.
4. Heat 1 Tbs. olive oil in skillet. Sauté chopped shrimp
from step
➁, clam or other seafood, and mixed
vegetable. Season with salt, pepper, and curry powder.
5. Dissolve chicken bouillon in 2 cups of water. If the juice
from the can of clam is available, reduce the water to
make up 2 cups of liquid.
6. Place the sautéed rice in step
➂ into inner pot. Add the
liquid from step
➄ and enough water to fill up to “3” on
the “WHITE/MIXED” water level line. Then place sautéed
seafood from step
➃ on top of rice.
7. Close Outer Lid and select “WHITE/RINSE-FREE” with
the MENU Button. Press the COOK/REHEAT button.
8. When rice is cooked, fluff the rice and serve.
2.
3. Cut asparagus diagonally into bite-size pieces and
parboil. Drain and set aside.
4. Dissolve chicken bouillon in 3
1
/4 cups of water.
5. Heat
1
/2 Tbs. of olive oil in skillet. Sauté minced garlic
well to bring out the flavor. Add minced onion and
sauté well. Add tuna and season with salt and pepper.
Remove from skillet and set aside.
6. Heat
1
/2 Tbs. olive oil in skillet. Sauté drained rice in
step until rice become transparent.
7. Place the sautéed rice in step
➅ into Inner Pot. Add
liquid from step
➃ to fill up to “1” on the “PORRIDGE”
water level line. Then place sautéed garlic, onion, and
tuna from step
➄ on top of rice.
8. Close Outer Lid and select “PORRIDGE” with the
“MENU” Button. Press the COOK/REHEAT Button.
9. When rice is cooked, add parboiled asparagus from
step
➂ and mix well. Let it steam for few minutes
before serving.
Makes 2-3 servings
Ingredients:
1
1
/
2
cups cold rice
1 cup mixed vegetables (frozen)
1 cube soup broth
2 cups hot water
4 Tbs. butter
pinch of salt
2 Tbs. parsley (chopped)
Preparation:
1. Prepare
Wash rice and drain well
Mince onion and garlic.
mixed vegetables according to package.
2. Soak cube in hot water to dissolve.
3. Put cold rice and ingredients in step
①
①
and
➁
into
Inner Pot.
4. Close Outer Lid and select “PORRIDGE” with the
“MENU” button. Press the “COOK/REHEAT” button.
5. When rice is cooked, add salt and butter to taste and
stir the rice gently.
6. Place in bowl and garnish with finely chopped parsley.
PORRIDGE
PORRIDGE
Easy
Risotto
Risotto (Western porridge)
Makes 4-6 servings
Ingredients:
3 cups rice
6 medium size shrimps
(or
1
/4 cup cocktail shrimp)
3 _ oz. octopus or squid, chopped (optional)
1
/4 cup mixed vegetable (frozen or canned)
3 Tbs. olive oil
2 tsp. chicken bouillon
2 cups water
1
/2 tsp. curry powder
Salt & pepper
6 _ oz. can chopped clam,
(optional, save the juice)
Shrimp Pilaf