3. Reduce power to ‘medium-low’ and add rice, parsley, salt and pepper to
the ground beef and onion. Stir. Set aside to cool when cooked.
4. Fill the tomatoes with the mixture.
5. Place stuffed tomatoes in the pan and pour sauce over the tomatoes.
Cover. Press the BOIL Button and cook until the contents boil. Lower
heat to ‘Medium’ and cook for 5 – 8 minutes.
6. Remove to a serving platter.
Vegetable Rice Pilaf
2 tbsp. (30 ml)
vegetable oil
1 cup (250 ml)
carrots, chopped
1/2
onion, chopped
1 clove
garlic, minced
1/2 tsp (2 ml)
ground cumin
1/4 tsp. (1 ml)
pepper, white or black
1 cup (250 ml)
rice, long grain
2 cups (500 ml)
chicken broth
1 cup (250 ml)
frozen corn
1 cup (250 ml)
broccoli florets, thinly sliced
1/4 cup (50 ml)
fresh parsley, chopped
1. Place oil in pan. Follow the directions above in the ‘Manual Setting’
section and heat oil on ‘Low’ power and 120°C/250°F temperature setting.
2. Increase power level to ‘Med-High’ and 200°C/400°F and add carrots,
onion, garlic, cumin and pepper. Cook until onion is softened. Add rice
and stir for 1 minute. Stir in chicken broth until it comes to a boil.
3. Reduce power level to ‘Low’ and temperature to 120°C/250°F. Cover and
simmer until rice is tender and liquid is absorbed.
4. Increase power to ‘Medium’ and temperature to 200°C/400°F. Add corn,
broccoli and parsley. Stir until heated through.
5. Turn off induction cooker, cover and let stand for 5 minutes.
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