2 tbsp.
unsalted butter
1/4 cup
onion, finely chopped or 1 tbsp. dried onion
flakes
-
grated zest of 1 orange
-
juice of 2 oranges plus enough chicken broth to
make 1-3/4 cups liquid
1 cup
long-grain rice
1/2 tsp.
kosher salt
1/4 cup
slivered toasted almonds for garnish
Add all ingredients to inner pot except toasted almonds. Close
lid, press “STEAM/COOK” button and cook until liquid evaporates, about
20 minutes. Allow to stand for 10 minutes. Spoon into a serving bowl,
top with toasted almonds and serve immediately. Goes well with almost
any fish, chicken or pork dish. Serves 3-4.
Orange Rice Pilaf
Lemon Dill Rice
1 cup
long-grain Jasmine rice
1-3/4 cups water
1/2 tsp.
salt
-
grated zest of 1 lemon
1 tbsp.
lemon juice
1/2 tsp.
dried dill weed
1 tsp.
dried parsley, or 1 tbsp. minced fresh flat-leaf
parsley
2 tbsp.
butter, cut into 4 pieces
-
kosher salt and freshly ground black pepper to
taste
Add all ingredients to the inner pot and stir to combine. Place
inner pot in the rice cooker and close the lid. Press the “WHITE RICE”
button and cook until rice cooker switches to warm mode. Allow rice to
stand, covered, for 10 minutes. Adjust seasoning as desired. Pour into a
serving bowl and serve immediately. Makes a delicious accompaniment
for fish and chicken dishes. Serves 4.
* Add shrimp or scallops and frozen peas during the last five
minutes of cooking to make a main dish.
2c
uch
ara
das
man
teq
uilla
sin
sal
1/4
taz
a
ceb
olla
,fi
nam
ent
ep
ica
da
o1
cuc
har
ada
de
hoj
uel
asd
e
ceb
olla
des
hid
rat
ada
-
cás
car
ara
lla
da
de
1n
ara
nja
-
jug
od
e2
nar
anj
asm
áss
ufic
ien
te
con
som
éd
ep
ollo
par
a
hac
er1
-3/
4d
elíq
uid
o
1ta
za
arro
zd
eg
ran
ola
rgo
1/2
cuc
har
adi
ta
de
sal
kos
her
1/4
taz
a
alm
end
ras
tos
tad
asp
ara
ade
rez
ar
Agr
ega
rto
dos
los
ing
red
ien
tes
en
la
olla
int
erio
r,a
exc
epc
ión
de
las
alm
end
ras
tos
tad
as.
Cer
rar
la
tap
a,p
res
ion
are
lb
otó
nd
e
Coc
ina
r/V
apo
riza
ry
coc
ina
rh
asta
que
ellí
qui
do
se
eva
por
e,2
0m
inu
tos
apr
ox.
Dej
arr
epo
sar
por
10
min
uto
s.C
olo
car
en
un
taz
ón,
ade
rez
arc
on
alm
end
ras
tos
tad
asy
ser
vir
de
inm
edi
ato
.S
ea
com
pañ
ab
ien
con
cas
i
cua
lqu
ier
pla
tillo
de
pes
cad
o,p
ollo
op
uer
co.
Rin
de
3-4
por
cio
nes
.
ArrozPilaf
ala
naranja
Arrozal
limóncon
eneldo
1taza
arrozJazmín
degrano
largo
1-3/4tazas
agua
1/2cucharadita
sal
-
cáscararallada
de1
limón
1cucharada
jugode
limón
1/2cucharadita
eneldoseco
1cucharada
perejilseco
o1
cucharadade
hojaspicadas
de
perejilfresco
2cucharadas
mantequilla,
cortadaen
4trozos
-
salkosher
ypimienta
negrafresca
molidaal
gusto
Agregartodos
losingredientes
enla
ollainterior
yremover
para
mezclar.Colocar
laolla
interioren
laarrocera
ycerrar
latapa.
Presionar
elbotón
deArr
ozblanco
ycocinar
hastaque
laarrocera
cambieal
modode
conservarcaliente.
Dejarreposar,
cubierto,por
10minutos.
Ajustarel
condimentoal
gusto.Verter
enun
tazóny
servirde
inmediato.
Deliciosaguarnición
paraplatill
osde
pescadoy
pollo.Rinde
4porciones.
*Agreguecamarones
ovieiras
ychícharos
congeladosdurante
los
últimoscinco
minutosde
cocinadopara
hacerun
platilloprincipal.
17
17
All manuals and user guides at all-guides.com