Aroma ARC-787D-1NG, Instruction Manual

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RECIPES
17
2 tbs olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups medium or long-grain white rice
2 ½ cups chicken stock (or vegetable stock if vegetarian)
1 tbs tomato paste
- Pinch of oregano
1 tsp salt
Press the SAUTÉ button. The sauté indicator light will illuminate. Add rice,
olive oil, onion and garlic. Using a long-handled wooden spoon, stir
ingredients frequently and allow to sauté for roughly 5 minutes, or until
onion is soft. Add remaining ingredients. Sauté-Then-Simmer™ Technology
will then will automatically adjust to simmer to cook rice. Place the lid
securely onto the rice cooker and allow to cook. Once rice is finished, the
rice cooker will automatically switch to “Keep-Warm” mode. Serves 4 to
6.
Sauté-Then-Simmer™ Spanish Rice
REC ETA S
2c uch ara das de ace ite de oliv a
1 ceb olla ,p ica da en cub os
1 cla vo de ajo ,p ica do
2c uch ara das de arro zd eg ran ola rgo
2½ taz as de con som éd ep ollo baj oe nso dio
1c uch ara das de gom ad eto mat e
- Suj eta dor de oré gan o
1c uch ara dita de sal
Pre sio ne elb otó nd eS AUT É(S alte ado ).L alu zd elin dic ado rd eS alte ado
se pre nde rá. Agr egu ee la rro z,e la cei te de oliv a,l ac ebo lla ye la jo.
Util iza ndo una lar ga cuc har ad em ade ra, agi te los ing red ien tes par a
sob re 5m inu tos .A gre gue los ing red ien tes res tan tes .L aa rro cer a
per cib irá elc am bio en la tem per atu ra, cam bia ndo aut om átic am ent ea
la mod alid ad de “C oci nan do Arro z” (Ri ce Coo kin g). Col oqu ela tap a
sob re la olla yp erm ita que est ac oci ne has ta hab ert erm ina do. La olla
cam bia rá aut om átic am ent ea la mod alid ad de “M ant éng ase
Cal ien te” (Ke ep- War m)c uan do ela rro zh aya ter min ado su coc im ien to.
Rin de 4a 6p orc ion es.
Arro za la Mex ica na
17
¼ cup yellow onion, diced small
1 large garlic clove, chopped fine
1 tablespoon olive oil
1 cup Arborio rice, uncooked
¼ cup vermouth
4 cups chicken broth
1 cup whipping cream
3 tablespoons butter
⅓ cup Parmesan cheese, shredded
Turn rice cooker on and allow to heat about 5 minutes. Add onion, garlic
and olive oil to inner pot. Press the SAUTÉ button. The sauté indicator light
will illuminate. Add rice and mix with a long handled spoon until well
coated. Add vermouth and stir until liquid has been absorbed. Stir in the
chicken broth and whipping cream- mix well and close lid.
Sauté-Then-Simmer™ Technology will then will automatically adjust to
simmer to cook rice. Once the rice cooker automatically turns to
“Keep-Warm,” open lid and stir in butter and Parmesan cheese. Serves 4
to 6.
Sauté-Then-Simmer™ Risotto