33
Five-grain Rice
Mushroom Tian
Rice with Nuts
●
Ingredients:
2 cups of glutinous rice,
½
cup
of green kernel black beans (black beans),
½
cup of red beans,
½
tablespoon of salt, 1 cup
of glutinous s glutinous foxtail millet
+ glutinous Chinese millet, 3 cups of water +
remaining water after boiling red beans
●
How to Cook
1. Thoroughly wash the glutinous rice, glutinous
sorghum, glutinous foxtail millet, glutinous
Chinese millet, and green kernel black beans
and put them separately on a strainer.
2. Wash the red beans thoroughly, boil them in
water on a strong fire, discard the water, put
them in plenty of clean cold water, and boil them
until they are about to burst.
3. Put together the glutinous rice and mixed
grains in the inner pot, mix them with the
water used to boil the red beans, and add
some salt to the mixture. Fill the pot with
water up to level 3 of the Mixed Grains scale.
4. Place the inner pot inside the rice cooker
and close the lid.
5. Select Mixed Grains in the menu and press
the [COOK/OK] button to start cooking.
6. When cooking is completed, stir the rice well.
※ Soak beans in lukewarm water for at least 15 minutes.
※ Be sure to keep the proper grain ratio.
●
Ingredients:
2 cups of brown rice, 20g of
brown gravy sauce, a little salt, 2 sesame
leaves,
⅓
zucchini, 1 pack of shimeji
mushroom
●
How to Cook
1. Thoroughly wash the brown rice and pour it in
the inner pot. Fill the pot with water to level 2
of the Brown Rice scale.
2. Place the inner pot inside the rice cooker and
close the lid.
3. Select Brown Rice in the menu and press the
[COOK/OK] button to start cooking.
4. Cut the pumpkin into cubes and lightly stir-fry
them with a bit of salt.
5. Mix the shimeji mushroom with brown gravy sauce.
6. When cooking is completed, stir the rice well.
7. Put the brown rice and stir-fried zucchini into
a mold and put brown rice on the top to firmly
shape it. Then, take it out from the mold.
8. Pile the shimeji mushrooms mixed with brown
gravy sauce and then place sesame leaves on top.
※ You can choose the mushrooms according to
your taste.
●
Ingredients:
4 cups of rice, 4 walnuts, 2
tablespoons of pine nuts, 2 tablespoons of
almonds, 2 tablespoons of cashew nuts, 15
ginkgo nuts, and 1 tablespoon of refined rice wine
●
Seasoning sauce:
4 tablespoons of soy sauce,
½
teaspoon of red pepper powder, 2 teaspoons of
ground sesame mixed with salt, 2 tablespoons of
chopped green onion,
½
tablespoon of minced
garlic, and 1 teaspoon of sesame oil
●
How to Cook
1. Crack the walnuts and soak them in warm
water to remove the skin.
2. Stir-fry the ginkgo nuts with a little bit of oil or boil
them in water for 2 to 3 minutes to peel them.
3. Pour washed rice in the inner pot and pour water
to level 4 on the Plain Rice scale. Then, add some
refined rice wine, walnuts, ginkgo nuts, almonds,
cashew nuts, and pine nuts to the pot.
4. Place the inner pot inside the rice cooker and
close the lid.
5. Select Mixed Grains in the menu and press the
[COOK/OK] button to start cooking.
6. Once cooking is completed, mix the rice with
the sauce to your taste.
Mushroom &
Bamboo Shoot
Rice
Lentils and Rice
Brown Rice
with Seasoned
Vegetables
●
Ingredients:
4 cups of rice, 200g of oyster
mushrooms, 100g of bamboo shoots, 10 ginkgo
nuts, and 1 tablespoon of refined rice wine
●
Seasoning sauce:
4 tablespoons of soy sauce,
½
teaspoon of red pepper powder, 2 teaspoons of
ground sesame mixed with salt, 2 tablespoons of
chopped green onion,
½
tablespoon of minced
garlic, and 1 teaspoon of sesame oil
●
How to Cook
1. Wash and cut the oyster mushrooms into
bite-size pieces. Sauté the bamboo shoots
and remove the white parts from the comb
pattern of bamboo shoots. Slice them
keeping the comb pattern.
2. Stir-fry the ginkgo nuts with a little bit of oil or boil
them in water for 2 to 3 minutes to peel them.
3. Pour washed rice in the inner pot and pour
water to level 4 of the Plain Rice scale. Then,
add the oyster mushrooms, bamboo shoots,
ginkgo nuts, and some refined rice wine.
4. Place the inner pot inside the rice cooker
and close the lid.
5. Select Mixed Grains in the menu and press
the [COOK/OK] button to start cooking.
6. Once cooking is completed, mix the rice
with the sauce to your taste.
●
Ingredients:
rice, lentils, water
●
How to Cook
1. Measure the rice and beans (ratio of 8 to 2)
with the measuring cup according to the
number of servings you need.
2. Mix the rice and beans, and wash and rinse
the mixture until the water runs clear.
3. Pour the washed rice and beans inside the
inner pot. Fill it with water up to the mark
for Mixed Grains on the scale based on the
number of servings.
4. Place the inner pot inside the rice cooker
and close the lid.
5. Select Mixed Grains in the menu and press
the [COOK/OK] button to start cooking.
6. When cooking is completed, stir the rice well.
※ Be sure to keep the proper grain ratio.
●
Ingredients:
2 cups of brown rice, 2
½
cups of
kelp stock, 50g of chamnamul, 100g of boiled
bracken, 100g of bean sprouts, 3 shiitake
mushrooms,
⅓
carrot, 1 tablespoon of sesame
oil, 1 teaspoon of minced garlic, a small
amount of ground sesame mixed with salt
●
How to Cook
1. Wash brown rice thoroughly and soak it in the
kelp stock.
2. Trim chamnamul and soak it in salt water. Cut off
the bean sprouts’ tails and trim the boiled bracken
to good lengths so that they are easy to eat.
3. Cut the shiitake mushrooms and dice carrots
so that they are easy to eat.
4. Put the soaked brown rice and prepared herbs
and vegetables into the inner pot, and then
add the sesame oil, minced garlic, and ground
sesame mixed with salt into the pot.
5. Place the inner pot inside the rice cooker and
close the lid.
6. Select Brown Rice in the menu and press the
[COOK/OK] button to start cooking.
7. When cooking is completed, stir the rice well.
Using the Product
CJR-PM0610RHW_BCHS_book_ .indb 33
2020-03-24 3:36:52
