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RECIPES (continued)
Rice Cooker Parmesan Millet
• 1/2 cup hulled millet
• 1-3/4 cups water
• 3 Tbs. unsalted butter
• 1/2 cup grated Parmesan cheese
Place millet in a heavy nonstick skillet over medium heat. Toast millet about 5 minutes until
browned. Add stock, millet, 1 Tbs. butter and salt and pepper to taste. Cover and cook
about 40 minutes, or until rice cooker shuts off. Allow to stand, covered, 10 minutes more.
Stir in remaining butter and Parmesan before serving.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of
servings in multiples of 4 only.
Rice Cooker Lemon Dill Rice
• 1 cup jasmine rice
• 1-3/4 cups water
• 1 lemon, rind grated, 1 Tbs. lemon juice reserved
• 1/2 tsp. dill weed
• 1 Tbs. fresh parsley, minced, or 1 cup dried
• 2 Tbs. unsalted butter
Add rice, water and salt to taste. Stir in remaining ingredients. Cover and cook about 20
minutes, or until rice cooker shuts off. Allow to stand, covered, 10 minutes more before
serving.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of
servings in multiples of 4 only.