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7
RECIPES
Spanish Rice
250 grams of sausage (chorizo)
1 medium onion
1 tablespoon yellow pepper, ground
1-teaspoon paprika
2 cups tomatoes, diced, without skin or
seeds
1 cup green peas
1 red pepper, diced
2 celery stalks, sliced
1 green pepper, diced
2 cups long-grain rice
3 cups chicken broth
Salt and pepper
Preparation
Chop the onion. Turn on “ ” the sauté
function of your Rice Sauté and
add the sausage cut in slices, the onion,
the yellow pepper, paprika and tomatoes.
Mix together and sauté the ingredients.
Turn off “ ” the sauté function. Add the
remaining vegetables, the rice and the broth.
Check seasoning, cover and cook until done.
Garnish with curly parsley. Serve hot.
Fettuccini with Apple, Shrimp and Curry Sauce
½ kg fettuccini
4 tablespoons butter
3 tablespoons flour
1-teaspoon curry
½ cup cream
1 cup chicken broth
2 cups apples, peeled and diced
½ kg shrimp
Parmesan cheese to taste
Juice of one lemon (for the apples)
Preparation
In the Rice Sauté, melt butter, add
flour and curry. Cook for 2 minutes. Add
cream, chicken broth, apples and shrimp.
Stir until thickened. Remove from heat and
keep hot. In the Rice Sauté, pour
sufficient water and salt to cook fettuccini
al dente. Serve the fettuccini with the sauce
and sprinkle with Parmesan cheese.
RECIPES
Rice with Shellfish
1 package (16 ounces or 400 grams) saffron
rice
12 small clams
¼ lb (240 grams) shrimp, shelled and
deveined, with or without tails
¼ lb (250 grams) oysters
1 cup sweet peas
¼ red pepper, diced
Preparation
Wash clams, shucking thoroughly, and rinse
well. Cook rice in the Rice Sauté,
following the instructions on the package.
Add clams, shrimp, oysters, sweet peas
and red pepper five minutes before the rice
is fully cooked. Mix well, without stirring.
Serve with French bread croutons and a
fresh salad. Option: The saffron rice may be
substituted with brown rice.
Milanese Minestrone
½ kg chicken breast
2 cloves garlic, chopped
1-tablespoon basil
½ cup celery
½ cup fresh beans
½ teaspoon thyme
½ teaspoon oregano
½ cup onions, sliced
½ cup green pepper, chopped
½ cup mushrooms, and sliced
½ cup squash, diced
2 cups tomatoes, diced,
3 medium potatoes, peeled and diced
without skin or seeds
½ kg fine noodles
2 teaspoons of Worcestershire sauce
1 cup Parmesan cheese
3 tablespoons margarine
2 quarts water
Salt
Preparation
In the Rice Sauté, pour water and
boil chicken with the salt. When chicken is
cooked, remove and dice. Reserve the broth.
Turn on “ ” the sauté function of your Rice
Sauté, melt butter, add garlic,
onion, celery, green pepper, mushrooms,
beans and squash. Sauté until soft. Add the
tomatoes, then the potatoes and sauté. Turn
off “ ” the sauté function. Add this mixture
to the chicken broth; add Worcestershire
sauce, the herbs bouquet (basil, thyme,
oregano), salt, chicken and noodles. Cook 10
minutes until the potatoes are cooked, but
firm. Add Parmesan cheese while stirring.
Cook 2 minutes longer. Serve and sprinkle
with more cheese.
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