Sanyo ECJ-E35S instruction manual Makes 6 servings Ingredients, Makes 4 servings Ingredients

Seasoned Brown Rice

BROWN RICE

Makes 6 servings

Ingredients:

3 cups long-grain brown rice

2 cans (10.5 oz.) chicken broth

3 Tbs. margarine

1/2 tsp. crushed garlic (from jar)

1 tsp. dried parsley

Preparation:

1.For better results, wash brown rice and let sit for 2 hours.

2.Drain rice and pour into Inner Pot.

3.Add chicken broth, margarine and crushed garlic into Inner Pot and water up to “3” on the “BROWN” water level line and mix well.

4.Close Outer Lid and select “BROWN” with the MENU button. Press the COOK/REHEAT button.

5.When rice is cooked, add dried parsley and stir the rice gently. Add 1 teaspoon of Poultry Seasoning, if desired.

Rice with Red Beans (Sekihan)

SWEET RICE

Makes 4-6 servings

Ingredients:

2 cups sweet rice (rice for making rice dumplings)

1 cup rice

1/2 cup red beans (azuki)

1 tsp. salt with black sesame (gomashio)

Preparation:

1.Mix the two kinds of rice together, wash, and let sit for 30-60 minutes.

2.Heat red beans in a pot full of water over strong flame. Bring to a boil and discard broth. Add another half quart of water and simmer until beans are just a little hard.

3.When red beans are cooked, separate beans from broth. Scoop broth with ladle and pour back into pot four or five times to air broth.

4.Drain rice and pour into Inner Pot. Add broth from step ➂ and water up to “3” on the “SWEET” water level line. Place red beans on top of rice.

5.Close Outer Lid and select “WHITE/MIXED” with the MENU button. Press the COOK/REHEAT button.

6.When rice is cooked, stir the rice gently and place in bowl. Sprinkle with the salt with black sesame.

Kasha with Asari Clams (Russian-type Porridge)

PORRIDGE

Makes 4 servings

Ingredients:

1/2 cup rice

1/2 cup asari clams (drained)

2 Tbs. and 1/2 tsp. white wine

1/2 cup shimeji mushrooms

1/3 cup green peas (frozen)

2 cubes soup broth

3/4 cup hot water pinch of salt

2 Tbs. parsley (chopped)

Preparation:

1.Wash rice and let sit for 30-60 minutes.

2.Pour white wine (2 Tbs. + 1/2 tsp.) into pot and bring to boil. Add asari clams, close lid, and steam. Once clams open, sprinkle with salt. Then strain broth with cloth.

3.Remove bottom of the stem of the shimeji mushrooms and separate into small pieces.

4.Pour green peas into boiling water with salt, and boil briefly.

5.Soak cubes in hot water to dissolve.

6.Drain rice and pour into Inner Pot. Add broth from step ➁, broth in step ➄ and enough water to fill up to “1” on the “PORRIDGE” water level line. Then add the asari clams, shimeji mushrooms and green peas.

7.Close Outer Lid and select “PORRIDGE” with the MENU button. Press the COOK/REHEAT button.

8.When rice is cooked, stir the rice gently and place in bowl. Garnish with finely chopped parsley.

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