RECIPES
68
BROWN RICE AND EDAMAME
Serves 4
Ingredients:
¾ cup long grain brown rice
1 ½ cups of water
1 ¼ cups frozen shelled edamame
1 tablespoon lime juice
1 tablespoon rice vinegar
1 ½ teaspoons sesame oil, toasted
½ teaspoon sugar
3 scallions thinly sliced on the diagonal
Salt and pepper
crushed red pepper flakes (optional)
Directions:
1. Place rice and water into the cooker and close lid. Turn knob to pressure and
set cooker on HIGH pressure cooker setting and cook for 12 minutes.
2. Quick release the pressure, open the lid and add edamame. Lock the lid in
place. Set back to HIGH pressure and cook for 8 additional minutes. Quick
release the pressure.
3. In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using)
and sugar until sugar is dissolved. With a fork, stir in lime juice mixture and
scallions into rice; season with salt and pepper.
SUSHI RICE
Serves 4
Ingredients:
1 ½ cups short-grain sushi rice
2 ½ cups water
¼ cup rice vinegar (also known as sushi vinegar)
2 tablespoons Mirin (sweetened sake)
1 teaspoon salt
Directions:
1. Rinse the rice under cold water and drain. Place in the cooker. Add water.
Lock the lid in place and turn knob to pressure and cook under HIGH pressure
for 10 minutes. Release pressure.
2. While rice is cooking, mix the salt, Mirin and Rice Vinegar in a measuring cup-
stirring well to dissolve the salt.
3. Remove the rice and place in a non-metallic bowl. Swirl the dressing over
the rice in a spiral pattern and gently stir the mixture into the rice with a rice
paddle. The rice should have a sticky texture with a glossy appearance. This
rice is intended to be used for preparing sushi rolls with Nori (seaweed) sheets
along with the vegetable & seafood ingredients of your choice.
Slow Cooker Express Manual.indd Sec2:68
Slow Cooker Express Manual.indd Sec2:68
12/20/12 10:04 PM
12/20/12 10:04 PM
