RECIPES
17
2 tbs
olive oil (can use up to 1/4 cup)
1
onion, chopped fine
1
garlic clove, minced
2 cups
medium or long-grain white rice
2 ½ cups
chicken stock (or vegetable stock if vegetarian)
1 tbs
tomato paste
-
Pinch of oregano
1 tsp
salt
Press the SAUTÉ button. The sauté indicator light will illuminate. Add rice,
olive oil, onion and garlic. Using a long-handled wooden spoon, stir
ingredients frequently and allow to sauté for roughly 5 minutes, or until
onion is soft. Add remaining ingredients. Sauté-Then-Simmer™ Technology
will then will automatically adjust to simmer to cook rice. Place the lid
securely onto the rice cooker and allow to cook. Once rice is finished, the
rice cooker will automatically switch to “Keep-Warm” mode. Serves 4 to
6.
Sauté-Then-Simmer™ Spanish Rice
REC
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17
¼ cup
yellow onion, diced small
1 large
garlic clove, chopped fine
1 tablespoon olive oil
1 cup
Arborio rice, uncooked
¼ cup
vermouth
4 cups
chicken broth
1 cup
whipping cream
3 tablespoons butter
⅓
cup
Parmesan cheese, shredded
Turn rice cooker on and allow to heat about 5 minutes. Add onion, garlic
and olive oil to inner pot. Press the SAUTÉ button. The sauté indicator light
will illuminate. Add rice and mix with a long handled spoon until well
coated. Add vermouth and stir until liquid has been absorbed. Stir in the
chicken broth and whipping cream- mix well and close lid.
Sauté-Then-Simmer™ Technology will then will automatically adjust to
simmer to cook rice. Once the rice cooker automatically turns to
“Keep-Warm,” open lid and stir in butter and Parmesan cheese. Serves 4
to 6.
Sauté-Then-Simmer™ Risotto