RC160/16105EFM1 v.qxd 6/18/05 10:55 Page 13
| RECIPES |
Steamed Stuffed Artichokes |
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1 lemon, sliced in quarters | 4 small artichokes, washed, tops sliced off and |
8 oz. bread crumbs | stems trimmed |
10 oz. grated Pecorino Romano cheese | 1 bunch flat leaf parsley, chopped |
1 1/2 tsp salt | 1/2 tsp freshly ground pepper |
1 Tbs extra virgin olive oil |
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Fill rice cooker with lemon slices and 5 cups of water. Turn unit to COOK mode until water is boiling. Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center. Place artichokes in steamer rack. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to COOK mode and cook until leaves are tender and pull away from heart easily. Check for done after approximately 30 minutes. Serves 4.
Fresh Garlic and Basil Tomato Sauce
This recipe makes a great tomato sauce for pizza or any pasta dish. Top pasta with sauce and grated cheese for a simple, quick vegetarian dinner.
2 | T. olive oil | 1 whole bulb garlic, peeled and coarsely chopped |
1 | 28 oz. can of peeled tomatoes, | 1 T. sugar |
| Chopped coarsely | 1 bunch fresh basil, torn |
Salt and pepper |
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Heat olive oil in rice cooker bowl on COOK mode. Add garlic and season with salt and pepper. Cook until fragrant, stirring constantly, approximately 5 minutes. Add tomatoes and sugar. Cook until sugar has dissolved. Cool and add torn basil. Serves
SOUPS
Lentils Soup with Pancetta
5 oz. pancetta (or bacon), diced finely | 1 cup celery, diced |
1 cup onion, diced | 1 cup carrot, diced |
10 cloves garlic, peeled and coarsely chopped | 3 bay leaves |
1 T. fresh thyme | 1 lb. lentils, rinsed and drained |
10 cups chicken stock | 1/4 cup evaporated milk or cream |
1/4 cup red wine | 1 bunch scallions, sliced and sautéed until soft |
Saute pancetta in bowl of rice cooker set on the COOK mode. Drain off fat, reserving 1 Tablespoon. Place celery, onions, carrots, garlic, bay and thyme in rice bowl and sauté vegetables for approximately 10 minutes or until softened. Add lentils and broth
RECIPES
and continue cooking on COOK mode for 1 hour. Discard bay leaf and remove 2 cup lentils. With hand blender, puree soup until desired consistency. Add back the 2 cups of reserved lentils and stir in evaporated milk and red wine. Garnish with scallions.
Serves
MAIN DISHES
Steamed Halibut with Mirin and Brown Sugar Glaze
1 cup mirin | 1 cup brown sugar |
4 pieces halibut, approximately 6 oz. each | 3 scallions, finely chopped |
2 T. fresh cilantro leaves |
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Place mirin and brown sugar in a sauce pan and cook on medium heat until it reduces and becomes a syrupy glaze. Fill rice cooker bowl with 4 cups of water. Coat halibut on all sides with glaze and place in steamer rack. Set unit to COOK mode and cook until halibut is not longer translucent in center, approximately 15 - 20 minutes. Garnish with scallions and cilantro. Serves 4.
Tandori Marinated Chicken Breasts and Curried Rice
Tandori Marinade
1 cup plain yogurt | 2 lemons, juiced | |
2 tsp. cumin | 2 cloves garlic, peeled and minced | |
4 chicken breasts | 2 rice cooker measuring cups long grain rice | |
3 rice cooker measuring cups water | 1 | T. curry powder |
1/2 cup yellow raisins | 2 | T. finely minced red onion |
2 T. flat leaf parsley, chopped |
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Mix together the marinade ingredients and coat chicken on all sides. Place in refrigerator and marinate for
