![Rice and Grains](/images/new-backgrounds/200938/20093815x1.webp)
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Rice and Grains
Barley | 1 cup (250 mL) (rinse until water runs clear) + | 35 minutes | |
| 2 cups (500 mL) liquid = 4 cups (1 L) cooked | ||
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| 1 cup (250 mL) rice + 1 2/3 cups (400 mL) |
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| liquid = 4 cups (1 L) cooked rice; |
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Brown Rice | 45 - 50 minutes + | ||
(575 mL) liquid = 6 cups (1.5 L) cooked rice; | |||
| 10 minutes resting time | ||
| 2 cups (500 mL) rice + |
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| liquid = 8 cups (2 L) cooked rice |
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| 1 cup (250 mL) rice + |
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| liquid = 3 cups (750 mL) cooked rice; |
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White Rice | 20 - 22 minutes + | ||
(575 mL) liquid = 6 cups (1.5 L) cooked rice; | 10 minutes resting time | ||
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| 2 cups (500 mL) white rice + |
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| (800 mL) liquid = 8 cups (2 L) cooked rice |
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Quinoa | 1 cup (250 mL) quinoa + 2 cups (500 mL) | 30 - 35 minutes | |
liquid = 3 cups (750 mL) quinoa | |||
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| 1 cup (250 mL) wild rice + 2 cups (500 mL) |
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Wild Rice | liquid = 3 cups (750 mL) cooked rice | 45 - 55 minutes | |
| (must be drained) |
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•Use Rice Bowl for rices and grains.
•Liquid can be water or stock according to personal preference.
•Stir after adding liquid to distribute evenly in the bowl.
•Use
•Dried or fresh herbs, chopped onion or garlic may be added.
•Flavoured rices such as basmati or jasmine may require slightly different cooking times.
•Fluff rice with a fork when removing from Rice Bowl.
Vegetables
Artichokes | 6 large (10 - 12 oz.) (300 - 375 g/mL) | 35 | - 40 minutes | • Trim artichokes. | |
(globe) | |||||
4 medium (6 - 9 oz.) (175 - 180 g/mL) | 28 | - 35 minutes | • Serve cooked artichokes warm or chilled. | ||
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Asparagus | 1 pound (500g), whole spears, | 6 | - 8 minutes | • Choose firm, unrippled stalks with tight | |
1/2" (1.25cm) diameter |
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| tips, best cooked the day they are | ||
| 2 pounds (1kg), whole spears, | 8 - 10 minutes | purchased. | ||
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| • Break off bottoms at the natural break, | ||
| 1/2" (1.25cm) diameter |
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| then trim closely with a knife. | ||
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| (use both trays for larger amounts) |
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