Rice with Shellfish
1 package (16 ounces or 400 grams) saffron rice | 12 small clams |
¼ lb (240 grams) shrimp, shelled and deveined, | ¼ lb (250 grams) oysters |
with or without tails | 1 cup sweet peas |
¼ red pepper, diced | |
Preparation
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster® Multi-Use Rice Cooker, 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, sliced |
½ cup squash, diced | 2 cups tomatoes, diced, |
3 medium potatoes, peeled and diced | without skin or seeds |
2 teaspoons of Worcestershire sauce | ½ kg fine noodles |
1 cup Parmesan cheese | 3 tablespoons margarine |
2 quarts water | Salt |
Preparation
In the Oster® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When chicken is cooked, remove and dice. Reserve the broth. In the Oster® Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more minutes. 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.
