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Resumen del manual
1 cup uncooked wild rice 2 tomatoes, diced 6 green onions, sliced 1 stick celery, diced 1 teaspoon chopped mint 2 tablespoons white vinegar 2 tablespoons olive oil salt & pepper to season 1. Place rice and 11/2 cups of water into the rice cooker bowl. Position the Rice cooker bowl, place the lid on and set the timer. 2. Toss with tomato, green onions, celery and mint. Chill. 3. Combine vinegar, oil and seasonings. Toss with rice just before serving. Chicken & Pineapple Risotto Approximate steaming time 28 minutes. 1 barbecued chicken 1 cup uncooked white rice 1 tablespoon butter 1 garlic clove, crushed 2 onions, chopped 1 x 425g can pineapple pieces, drained, juice reserved 1 cup chicken stock 2 tablespoons soy sauce 1/4 cup chopped parsley black pepper 1. Remove skin from chicken, cut from bones and shred. 2. Place chicken and rice into the rice cooker bowl. 3. In a large saucepan, melt butter, fry garlic and onions until onions are transparent. Pour in 1/2 cup reserved pineapple juice, stock and soy sauce. Bring to boil. Pour over rice. 4. Position the rice cooker bowl, place the lid on and set the timer. 5. Toss through parsley, pineapple pieces and black pepper before serving. Tortellini with Tomato and Basil Sauce Approximate steaming time 20 minutes. 500g fresh tortellini 750ml bottled tomato sauce 100ml chicken stock 2 tablespoons red wine 1/3 cup fresh basil, chopped 2 tablespoons grated fresh parmesan cheese basil fresh for garnish 1. Place tortellini into the rice cooker bowl. 2. On stove top, bring tomato sauce, chicken stock and wine to the boil, pour over tortellini. 3. Position the rice cooker bowl, place the lid on and set the timer. 4. Toss through basil and parmesan cheese. Garnish with basil. Recipes (continued) SEAFOOD Mussel and Tomato Soup Approximate steaming time 17-20 minutes. 12 mussels 2 teaspoons oil 1 clove garlic, crushed 2cm piece ginger, grated 1 onion, sliced 1 stick celery, sliced small capsicum, sliced 1 x 410g can tomatoes, pureed 2 tablespoons tomato paste 3/4 cup dry white wine 1/2 cup water 1 teaspoon sugar 2 tablespoons finely chopped parsley 1. Wash mussels and remove beards. 2. Heat oil in a small pan, lightly saute garlic, ginger and onion. 3. Combine mussels, onion mixture and remaining ingredients into the rice cooker bowl and mix well. Position the rice cooker bowl, place the lid on and set the timer. Satay Prawns Approximate steaming time 20-25 minutes. 1kg green king prawns, shelled and deveined 1/4 cup crunchy peanut butter 1 tablespoon soy sauce juice of 1 lemon 1 tablespoon plum sauce 1/2 teaspoon chilli powder 1. Arrange prawns in the rice cooker bowl. Combine remaining ingredients and spread over prawns. 2. Position the rice cooker bowl, place the lid on and set the timer. 3. After 12 minutes of steaming, stir prawns through the peanut mixture to combine. Cover and continue steaming. 4. Stir prawns again after steaming has completed. Serve with rice. Recipes (continued) Bream with Pinenut Stuffing Approximate steaming time 17-20 minutes. 1 whole bream, gutted and scaled 1 rasher bacon, rind removed and finely chopped 2 green onions, finely sliced 2/3 cup white wine 1/2 cup breadcrumbs 2 tablespoon sour cream juice of 1/2 lemon fresh ground black pepper to taste 1. In a small saucepan lightly saute bacon and green onions. Add wine and simmer until nearly all the liquid has evaporated. Remove from heat. 2. Add breadcrumbs, pinenuts and sour cream. Stir to combine. 3. Place filling into fish cavity. 4. Place fish onto piece of greased foil and pour lemon juice and black pepper over fish. Cover with foil. 5. Place fish into Steamer Basket. Position the Rice cooker bowl, place the lid on and set the timer. Steam until the fish flakes easily with a fork. Herb Salmon Cutlets Approximate cooking time 28-30 minutes. 2 salmon cutlets 2 onions, thinly sliced rind and juice of 1 lemon 2 tablespoons chopped parsley 1 tablespoon chopped dill black pepper 1. Lie cutlets in Steamer Basket. Arrange onion over cutlets. Sprinkle with lemon rind, juice, herbs and black pepper. 2. Position the Rice cooker bowl, place the lid on and set the timer. POULTRY Spicy Whole Chicken Approximate steaming time 50 minutes. 1 x 1.3kg chicken 2 lemons, rind and juice removed 3 cloves garlic 2 teaspoons brown sugar 11/2 teaspoons ground cumin 1 teaspoon tumeric 1/2 teaspoon cayenne pepper 1. Remove giblets, wash and pat dry chicken. 2. Place lemon rind and garlic, cloves inside the chicken. Position the chicken breast up in the Rice Cooker bowl. 3. Combine lemon juice, brown sugar, tumeric, cumin and cayenne pepper. Brush mixture over the chicken using a pastry brush. 4. Position the Rice cooker bowl, place the lid on and set the timer. Recipes (continued) Oriental Chicken Approximate steaming time 40 minutes. 4 chicken pieces, skin removed 1/2 cup chutney 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 teaspoons grated ginger 2 cloves garlic 1 teaspoon chilli sauce 1/2 teaspoon french ...