DIRECTIONS:
Place the onion, oil and garlic in the inner cooking pot.
Press the COOK SWITCH and sauté for 3 minutes. Use a
large wooden spoon to gently stir as the onion and garlic
cook. Add the chili, salsa, cream cheese and cheddar
cheese. Stir to combine all of the ingredients, place the lid
securely onto the rice cooker. Cook for 4 minutes.
Carefully open the lid, keeping hands and face away to
avoid steam, and stir the dip. Cook again for 3 minutes.
Open the lid and stir again. Continue cooking until the dip
is warm throughout and the cheeses are melted. When
done, serve in a large bowl and use the tortilla chips for
dipping. Serves 4.
INGREDIENTS:
½ small onion, chopped
½ clove garlic, minced
1 teaspoon vegetable oil
1 (15oz) can chili with beans
½ cup prepared medium salsa
3 tablespoons cream cheese
3 tablespoons cheddar cheese, grated
DIRECTIONS:
Add all ingredients except berries and almonds to inner
cooking pot. Place inner cooking pot into the rice cooker
and place the lid securely onto the rice cooker. Press the
COOK SWITCH. After 10 minutes, carefully open the lid,
keeping hands and face away to avoid steam, and stir.
Cover and continue cooking until the rice cooker switches
to Keep-Warm. Allow to stand for 10 minutes before
serving. Serve in bowl top with berries and almonds.
Serves 4.
INGREDIENTS:
1 1/3 cups rolled oats
2 cups apple juice
½ cup water
¼ cup almond milk
1 tablespoon chia seeds
½ teaspoon cinnamon
½ cup mixed berries
¼ cup chopped almonds
16
Zesty Chili Cheese Dip
Almond Berry Oatmeal
Chicken and Saffron Rice
DIRECTIONS:
Press COOK SWITCH. When the bottom of the inner pot
gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5
minutes. Stir in garlic and onion; sauté for 2 minutes or until
onion is softened and chicken is browned.
Stir in rice, red pepper, broth, bay leaf, cumin, salt, pepper and
saffron threads in water. Cover and reset for a regular cooking
cycle. When Keep Warm switches on, stir in peas. Cover and
steam for 10 minutes. Fluff and serve hot.
INGREDIENTS:
3 tbsp extra virgin olive oil
1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
2 cloves garlic, minced
1 cup finely chopped onion
2 cups long-grain white rice, rinsed and drained
1 cup finely chopped red bell pepper
2-3/4 cups chicken broth
1 bay leaf
2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
1 cup fresh shelled peas (or thawed frozen)
Rice and Pork
DIRECTIONS:
Press COOK SWITCH. When the bottom of the inner
pot gets hot, add oil and swirl to coat. Sauté pork and
onions for 6-7 minutes or until onion is softened and
pork is browned. Add remaining ingredients and mix
well. Cover and reset cooking cycle. Fluff and serve hot.
INGREDIENTS:
3 lbs chopped pork
2 tbsp. olive oil
1 cup long grain white rice (uncooked)
2 ½ cups chicken broth
2 cups diced tomatoes
6 oz can tomato paste
½ cup chopped onion
salt & pepper to taste
