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www.AromaCo.com
12.
Cut the smoked sausage in half, lengthwise, then into ¼” half circles.
Add all ingredients to the inner pot and mix well. Place the inner pot
into the rice cooker, close the lid securely on top then press the cook
switch down. Allow rice to cook until the rice cooker switches to
Warm
.
Stir and serve immediately.
SERVES 4.
Jambalaya
½ lb.
½ lb.
1
1½ cups
3 cups
1
2 tbsp.
spicy smoked sausage
shrimp, peeled and deveined
10-oz. can chicken breast
rice
chicken broth
4-oz. can diced green chiles
Creole seasoning
6
3
¼
¾ cup
--
--
Combine all ingredients except the cheese in a large bowl, ensuring
they are evenly mixed. Pour the mixed ingredients into the inner pot
then top with an even layer of cheese. Press the cook switch down and
cook for 12 to 14 minutes. When the eggs are set, slide the frittata onto
a serving plate. Cut into wedges to serve.
SERVES 4.
Ham & Swiss Frittata
eggs
slices deli ham, chopped
medium onion, chopped
Swiss cheese, shredded
pinch of nutmeg
pinch of garlic powder
Recipes
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www.AromaCo.com
13.
Classic Mushroom Pilaf
1
2 tbsp.
1
5
1
¼ tsp.
11/3 cups.
½ tsp.
½ cup
cup rice
butter
small onion, sliced
large mushrooms, cut into matchstick-sized pieces
small garlic clove, minced
cardamom
vegetable broth
salt
green peas
Recipes
Add butter into the inner pot and press the cook switch down. Allow
the butter to melt then add the sliced onion and sauté for 3 to 4
minutes while stirring with a long-handled wooden spoon. Add
mushrooms and sauté an additional 5 to 6 minutes. Add garlic and
rice and sauté until rice is well coated. Add cardamom, broth and salt.
Cover and allow to come to a boil. Stir in peas. Re-cover and allow to
simmer until the rice cooker completes its cooking cycle. Once the rice
cooker switches to
Warm
, allow to stand 5 minutes, then fluff grains
gently with the serving spatula. Serve immediately.
SERVES 4.
Game Day Chili Cheese Dip
½
1 tsp.
1
1
½ cup
¼ cup
1½ oz.
1½ oz.
--
small onion, chopped
vegetable oil
garlic clove, minced
15-oz. can prepared chili without beans
prepared medium salsa
black olives, sliced
low-fat cream cheese, cubed
cheddar cheese, grated
tortilla chips, for dipping
Place the onion, oil and garlic in the inner pot. Press the cook switch
down and sauté for 3 minutes, stirring occasionally with a long-
handled wooden spoon as the onion and garlic cook. Add the chili,
salsa, olives, cream cheese and cheddar cheese. Stir to combine all of
the ingredients, then close the lid securely onto the rice cooker. Cook
for 4 minutes. Carefully open the lid, keeping hands and face away to
avoid steam, and stir the dip. Cook again for 3 minutes. Open the lid
and stir again. Continue cooking until the dip is warm throughout and
the cheeses are melted. When done, serve in a large bowl and use the
tortilla chips for dipping.
SERVES 3-6.
