newcook Programmable pot, Instruction Manual

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C
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300 gr “bomba” rice
200 gr butter
2 beaten eggs
4-5 stalks of chives chopped
250 gr bacon chopped
1 tin of peas
10 ml olive oil
Water
Salt and pepper Place in the Programmable Pan the rice with the water (1 measure rice + 1.5 measures
water), set Cook Menu Low Pressure for 7 minutes. Once the time is over, run it under
the cold water tap, drain and set aside.
Return the tray to the Pan and set Grill Menu for 5 minutes and add the oil. Wait for 1
minute and add the eggs and make an omelette, toss it with the ladle. Remove and set
aside.
Then with the Grill Menu add to the tray the butter and wait until it melts a bit. Then add
the bacon, the omelette cut into strips, peas, chopped chives and the rice. Season and mix
well with the ladle and stir fry for a few minutes.
SPECIAL FRIED RICE
Servings: 4
INGREDIENTS METHOD
RICE WITH PORK LOIN AND RIBS
Servings: 4
INGREDIENTS
350 gr “bomba” rice
150 gr pork loin chopped
150 gr ribs chopped
4 strips of red pepper
1 tomato grated
Simple broth (page 16)
4 garlic cloves
1/2 measure olive oil
Saffron
1 tablespoon chilli chopped
finely
Salt
METHOD
Set the Grill Menu for 5 minutes. Place
the oil, garlics and the peppers in
the Programmable Pan. Stir fry for 1
minute.
Then add the meat and sauté until
golden brown. Add the tomatoes, rice,
chilli and saffron.
Stir well and add the broth (1 measure
of broth for every one of rice) and
salt to taste. Set Cook Menu at Low
Pressure for 7 minutes.
INGREDIENTS
350 gr “bomba” rice
2 artichokes clean and
chopped
4-5 gr spring baby garlics
chopped
3 strips of red pepper
1 slice of tuna chopped,
3 langoustines
5 red shrimps
1 grated tomato
100 gr calamari rings
Fish fumet (page 15)
Saffron
1 tablespoon chilli chopped
finely
Salt and pepper
METHOD
Set the Grill Menu for 5 minutes.
Add the oil, the garlics, artichokes,
the peppers and all the fish into the
Programmable Pan. Stir fry for 2
minutes.
Remove the shrimps, langoustines and
the red peppers and set them aside.
Add the tomato, the rice, the chilli,
the saffron and stir well. Then add the
fumet (1 measure of broth for every
one of rice) and salt to taste. Blend all
well and add the shrimps, langoustines
and the peppers. Set Cook Menu at
Low Pressure for 7 minutes.
If you prefer a softer result, add a little
more fumet.
RICE A LA MARINIÈRE
Servings: 4