Garden
Vegetable
Soup
2
tbs. butter
1
tbs. full-flavored olive oil
1
large or 2 small leeks, white part
only, well washed and thinly sliced
2
large carrots, peeled and cut into ½-inch dice
1
large stalk celery with leaves, thinly sliced
4
oz. green beans, stemmed and cut into ½-inch pieces
2
medium zucchini, trimmed, cut in half lengthwise and
thinly sliced
½
cup medium-grained bulgur
4
large tomatoes, peeled, seeded and chopped
2
cups chicken broth
4
cups water
2
sprigs fresh parsley
3
sprigs fresh thyme
1
bay leaf
1
tsp. salt
Freshly ground pepper, to taste
For this soup, substitute the freshest vegetables from your summer farmers’ market, such as
asparagus, corn, yellow squash or other vegetables. This soup keeps well in the refrigerator
for several days. Servings: 6
Place the inner pot into the rice cooker. Press the “White Rice” button. Add butter and olive
oil to the inner pot and allow to heat. Add leeks, carrots, celery, green beans, zucchini, garlic
and jalapeño. Sauté for 3 to 4 minutes. Be sure to use a long handled wooden spoon when
stirring to avoid burns. Add bulgur, tomatoes, chicken broth, water, parsley, thyme, bay leaf,
salt and pepper. Let simmer partially covered for 25-30 minutes. Remove and discard
parsley, thyme and bay leaf. Add peas and beans. Adjust seasonings and cook soup for 5
minutes to heat through. Serve hot in soup bowls garnished with fresh basil. Pass
Parmesan cheese.
2
cloves garlic, minced
1
jalapeño chile, stemmed, seeded and finely chopped
1
cup fresh or frozen peas
Freshly grated Parmesan cheese
15
oz. cannelloni, garbanzo or other
beans, rinsed and drained
Chopped fresh basil for garnish
Ingredient
s:
31
Basic Cooked
Millet
cup hulled millet seeds
2
cups water or broth
¼ tsp. salt
Hulled millet is more flavorful when it is toasted before cooking. Makes 3½ cups
Place the inner pot into the rice cooker. Pour millet, water and salt into the inner pot. Press
the “White Rice” button. Cover and let simmer for 15 to 20 minutes, until most of the water
has been absorbed. Press the “Keep-Warm/Power” button once to switch to “Keep-Warm”
mode and fluff grains with a fork. Remove grains from cooker and allow them to cool to
room temperature before refrigerating. Keep covered for 2 to 3 days in the refrigerator.
Ingredient
s:
16
