Sanyo ECJ-E35S instruction manual Shrimp Pilaf, Makes 2-3 servings Ingredients

Easy Risotto (Western porridge)

PORRIDGE

Makes 2-3 servings

Ingredients:

11/2 cups cold rice

1 cup mixed vegetables (frozen)

1 cube soup broth

2 cups hot water

4 Tbs. butter pinch of salt

2 Tbs. parsley (chopped)

Preparation:

1.Prepare mixed vegetables according to package.

2.Soak cube in hot water to dissolve.

3.Put cold rice and ingredients in step ① and ➁ into Inner Pot.

4.Close Outer Lid and select “PORRIDGE” with the

“MENU” button. Press the “COOK/REHEAT” button.

5.When rice is cooked, add salt and butter to taste and stir the rice gently.

6.Place in bowl and garnish with finely chopped parsley.

Risotto

PORRIDGE

Makes 4-6 servings

Ingredients:

1 cup rice

1/2 medium onion, minced

4 stalks asparagus

1 clove garlic, minced

1/2 cup canned tuna (optional)

1 Tbs. olive oil

2 tsp. chicken bouillon Salt & pepper

31/4 cups water

Preparation:

1.Wash rice and drain well

2.Mince onion and garlic.

3.Cut asparagus diagonally into bite-size pieces and parboil. Drain and set aside.

4.Dissolve chicken bouillon in 31/4 cups of water.

5.Heat 1/2 Tbs. of olive oil in skillet. Sauté minced garlic well to bring out the flavor. Add minced onion and sauté well. Add tuna and season with salt and pepper. Remove from skillet and set aside.

6.Heat 1/2 Tbs. olive oil in skillet. Sauté drained rice in step ① until rice become transparent.

7.Place the sautéed rice in step ➅ into Inner Pot. Add liquid from step ➃ to fill up to “1” on the “PORRIDGE”

water level line. Then place sautéed garlic, onion, and tuna from step ➄ on top of rice.

8.Close Outer Lid and select “PORRIDGE” with the

“MENU” Button. Press the COOK/REHEAT Button.

9.When rice is cooked, add parboiled asparagus from step ➂ and mix well. Let it steam for few minutes before serving.

Shrimp Pilaf

Makes 4-6 servings

Ingredients:

3 cups rice

6 medium size shrimps (or 1/4 cup cocktail shrimp) 6 _ oz. can chopped clam, (optional, save the juice) 3 _ oz. octopus or squid, chopped (optional)

1/4 cup mixed vegetable (frozen or canned)

3 Tbs. olive oil

2 tsp. chicken bouillon

2 cups water

1/2 tsp. curry powder Salt & pepper

Preparation:

1.Wash rice and drain well.

2.Cook shrimps in boiling water for 2-3 minutes. Peel and cut into bite-size pieces.

3.Heat 2 Tbs. olive oil in skillet. Sauté drained rice until rice become transparent. Remove from skillet and set aside.

4.Heat 1 Tbs. olive oil in skillet. Sauté chopped shrimp from step ➁, clam or other seafood, and mixed vegetable. Season with salt, pepper, and curry powder.

5.Dissolve chicken bouillon in 2 cups of water. If the juice from the can of clam is available, reduce the water to make up 2 cups of liquid.

6.Place the sautéed rice in step ➂ into inner pot. Add the liquid from step ➄ and enough water to fill up to “3” on

the “WHITE/MIXED” water level line. Then place sautéed seafood from step ➃ on top of rice.

7.Close Outer Lid and select “WHITE/RINSE-FREE” with the MENU Button. Press the COOK/REHEAT button.

8.When rice is cooked, fluff the rice and serve.

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