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BROWN RICE AND SQUASh BLEND
1 pkg. (8 oz.) mushrooms, sliced
2 tbsp. butter or margarine
1 large onion, chopped
3 large cloves garlic, minced
4 cups white wine and culinary broth
1½ cups brown rice blend (such as Lundberg)
1 medium butternut squash, peeled, seeded and cubed
½ cup dried cranberries
1 tsp. salt
½ tsp. coarse ground pepper
Preheat multicooker at 350ºF. Brown mushrooms in butter in pan. Add onion and garlic and
cook until onion is softened. Add broth and bring to boil. Add rice, cranberries, salt and pepper.
Set temperature control to BROWN rice. Cover and cook until rice is done and all liquid is
absorbed.
Makes about 7 cups (about 1.25 quarts; 1.7 liters).
SPAGhETTI WITh MEATBALLS
1 jar (1 lb., 10 oz.) marinara sauce
3½ cups water
½ lb. spaghetti rigati or linguini
1 lb. frozen meatballs (½-inch size)
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Preheat multicooker at 350ºF. Combine all ingredients in removable pan in order listed. Once
mixture comes to a boil, reduce heat to 250 ºF and cook for 20 minutes.Test pasta for doneness.
Place the lid back on the multicooker. If necessary, cook several minutes longer until pasta is
tender. Serve immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
Makes about 8 cups / 4 servings (about 2 quarts; 1.9 liters).
SPICED ShRIMP AND RICE
1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 can (14½ oz.) diced tomatoes with green chilies
2 tbsp. olive oil
1½ lb. shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
¼ cup chopped cilantro
½ tsp. coarsely ground black pepper
1½ cups frozen peas
Combine all ingredients, except peas in removable pan in order listed. Place pan onto base and
plug in the appliance. Set temperature at 350ºF. Place the lid on the cooker.
Set timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook
an additional 10 minutes. Serve immediately.
Makes about 9 cups / 4 to 5 servings (about 2.25 quarts; 2.1 liters).
Note:
One can (14½ oz.) diced tomatoes and 1 can (4 oz.) diced green chilies can be substituted
for the canned tomatoes with green chilies.
