RECIPES
SPICY SPANISH SAFFRON RICEA livelyvegetarian medley of vegetables and spices.3tbsp. olive oil 2
jalapeños
seededand diced fine
2small red Spanishonion 2 greenpepper,cored, seededand diced
4cloves garlic 2tsp. freshoregano, chopped
2tsp. freshthyme 2smallyellowsummer squash,diced
2red pepper,cored,seeded and diced 1can (28 oz.)plum tomatoes,juice strainedand
3cups risottorice such assuperfino Arborio chopped
31/2cupschickenbroth 1/2tsp.saffron dissolvedin 1 tbsp.milk
1cup frozenpeas Saltandpepper
1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on
Cook Cycle of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with LID
on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place LID on the Rice Cooker and cook until cycle is complete. Stir in peas, salt
and pepper and leave on "KEEP WARM" Mode until peas are thoroughly warm
throughout.
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