31
Mixed Quick
Brown
Barley
●
Ingredients: Rice, mixed grains, and water
●
Recipe
1. Measure rice and mixed grains (the ratio of 7
to 3) with the measuring cup according to the
number of servings you need.
2. Mix rice and grains, and wash and rinse the
mixture until the water runs clear.
3. Place the washed mixture of rice and grains inside
the inner pot. Fill water up to the Mixed scale
mark corresponding to the number of servings.
4. Place the inner pot inside the rice cooker, and
close the lid.
5. Select the MIXED QUICK menu option and
press the [COOK/OK] button to start cooking.
6. When the rice cooker switches to the WARM
mode, thoroughly mix the rice.
※
Soak the beans in lukewarm water for more
than 15 minutes.
※
Use a proper ratio for each type of grains
when cooking.
●
Ingredients: Brown rice and water
●
Recipe
1. Measure brown rice with the measuring cup
according to the number of servings you
need.
2. Wash brown rice and rinse it until water
runs clear.
3. Place washed brown rice inside the inner
pot. Fill water up to the Brown scale mark
corresponding to the number of servings.
4. Place the inner pot inside the rice cooker,
and close the lid.
5. Select the BROWN menu option and press
the [COOK/OK] button to start cooking.
6. When the rice cooker switches to the
WARM mode, thoroughly mix the rice.
●
Ingredients: Barley and water
●
Recipe
1. Measure barley with the measuring cup
according to the number of servings you
need.
2. Wash barley and rinse it until water runs
clear.
3. Place washed barley inside the inner pot.
Fill water up to the Barley scale mark
corresponding to the number of servings.
4. Place the inner pot inside the rice cooker,
and close the lid.
5. Select the BARLEY menu option and press
the [COOK/OK] button to start cooking.
6. When the rice cooker switches to the
WARM mode, thoroughly mix the rice.
Green Tea Rice
with Chicken
Breast
Sprouts Rice
Nutritious Rice
●
Ingredients: 2 cups of brown rice, 3 g
of green tea leaves, 10 g of green tea
powder, 4 pieces of chicken breasts, 5 g
of celery and small amounts of olive oil,
salt, pepper, lime and rosemary.
●
Recipe
1. Thoroughly wash brown rice and place it in
the inner pot together with green tea leaves
and green tea powder. Fill water in the pot
to the Brown scale 2.
2. Place the inner pot inside the rice cooker,
and close the lid.
3. Select the BROWN menu option and press
the [COOK/OK] button to start cooking.
4. Season the chicken breast with salt and
pepper, and marinate it for about 1 hour.
Grease the pan with a drizzle of olive oil.
Cook the chicken breasts and cut them into
thin slices.
5. Cut lime into half-moon shapes and cut the
celery into thin strips.
6. Once the rice cooker switches to the Warm
mode, thoroughly mix and fluff the rice.
Then, place the mixed rice and chicken
breast on a plate. After that, add some lime,
rosemary, and celery.
●
Ingredients: 2 cups of brown rice and a
small amount of vegetable sprouts
●
Seasoned red pepper paste:
½
cup of
red pepper paste, 40 g of minced beef, 1
tablespoon of sesame oil, 1 tablespoon of
honey, 1 tablespoon of sugar and
⅓
cup
of water
●
Recipe
1. Thoroughly wash brown rice and place it
in the inner pot. Fill water in the pot to the
Brown scale 2.
2. Place the inner pot inside the rice cooker,
and close the lid.
3. Select the BROWN menu option and press
the [COOK/OK] button to start cooking.
4. Insert sesame oil into a pot, and stir-fry
minced beef. Then, add red pepper sauce
and water. Stir-fry the beef again until it is
sticky. Put sugar, honey, and sesame oil,
and then stir-fry the beef a little more.
5. Once the rice cooker switches to the Warm
mode, thoroughly mix and fluff the rice.
Add the prepared vegetable sprouts to the
brown rice.
6. Carefully place red pepper paste on the
dish not to ruin the shape of the sprouts.
●
Ingredients: 4 cups of rice, beans (garbanzo
beans) 40g, 2 roots of fresh ginseng, 4
chestnuts, 4 jujubes, 12 ginkgo nuts, 1
tablespoon of pine nuts and 2 tablespoons of
clear rice wine
●
Sauce: 4 tablespoons of soy sauce, 2
tablespoons of chopped green onion,
½
tablespoon of minced garlic,
½
teaspoon of red
pepper powder, 2 teaspoons of ground sesame
mixed with salt, and 1 teaspoon of sesame oil
●
Recipe
1. Wash the fresh ginseng cleanly and cut off its
top. Then, chop the ginseng obliquely and thinly.
2. Peel chestnuts, and chop them in half.
Wash jujubes cleanly, and remove the pits
from them. Then, chop them in half.
3. Stir-fry ginkgo nuts or boil them in water for 2
to 3 minutes to peel.
4. Put washed rice in the inner pot and pour
water up to the Plain scale 4. Then, add
clear rice wine, beans, fresh ginseng,
chestnuts and jujubes and mix them all.
5. Place the inner pot inside the rice cooker,
and close the lid.
6. Select the PLAIN STICKY menu option and
press the [COOK/OK] button to start cooking.
7. Once cooking is completed, thoroughly mix
and fluff the rice with pine nuts and gingko
nuts and place it on a dish. Then, mix the
rice with the sauce to your taste.
※
Scorched rice may be generated depending
on ingredients.
※
Soak the beans in lukewarm water for more
than 15 minutes.
※
Use a proper ratio for each type of grains
when cooking.
Operating Instructions
