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CORSARIO RICE
2
cups rice 1 cup mayonnaise
3-l/2
oz. mushrooms, sliced butter and cooking oil
5-l/4
oz. chopped ham 3 tbsp. chopped parsley, separated
3 garlic cloves catsup
2
cooked eggs salt and pepper
Rinse and drain uncooked rice, place it in the
OSTER@
Rice Cooker and cook using
traditional method. Chop garlic and cook in oil with the chopped ham. Add mushrooms,
season with salt and pepper. Add cooked rice, 2 Tbsp. chopped parsley, mixing slowly.
Grease a baking pan with butter. Place mixture in baking pan, and put in moderate oven
for 15 minutes. Remove from the baking pan and cover with mayonnaise. Sprinkle on the
rest of the chopped parsley and place a slice of cooked egg in the center. Decorate with catsup.
RICE AND VEGETABLES
2
cups rice
1 cup green peas
2 Tbsp. chopped onions 2 cubes beef bouillon
1 tsp. minced garlic 4 cups water
l/2
cup chopped red pepper 1 Tbsp. salt
l/2
cup finely chopped carrots
2 Tbsp. cooking oil
Saute garlic and onion, add red pepper, carrots and green peas. Remove from heat
when all ingredients are golden brown. Add water, salt and rice, mix and cook until
the
OSTER@
Rice Cooker turns off automatically.
RICE WITH ARTICHOKES
4 artichoke hearts 1 Tbsp. tomato paste
2
cups rice 2 Tbsp. chopped parsley
2 Tbsp. dried mushrooms
l/2
cup grated Parmesan cheese
l/2
cup chopped onion
1 minced garlic clove
2 cubes chicken broth
2 Tbsp. cooking oil
Cut the artichoke hearts and place in a small bowl with water and lime. Chop onion and
garlic, saute with oil using the
OSTER@
Rice Cooker; add artichoke hearts and parsley.
Dissolve chicken broth cubes in 1 liter of boiling water. Soak the mushrooms in tepid
water. Add 1 cup broth to the artichoke mix, add tomato paste, and the drained and
chopped mushrooms. When artichokes are almost cooked, add rice and enough broth to
the
OSTER@
Rice Cooker; the rice should be creamy. Add Parmesan cheese and serve.