Sanyo ECJ-M100S manual White Rice, Quick Cooking, Porridge & Soup, Makes 4-6 servings Ingredients

Sanyo_901089:ECJ_M100 6/3/09 9:40 AM Page 14

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Shrimp Pilaf

WHITE RICE

Makes 4-6 servings

Ingredients:

3 Cups Rice, long or medium grain

6Shrimp, medium size

1	½ oz	Canned Chopped Clams, drained
¼ Cup		Mixed vegetables, Frozen or canned
3	Tbsp.	Olive oil
2	Cups	Chicken bouillon, plus clam juice
		from the canned clams
½ tsp		Curry powder

Salt and Pepper

Preparation:

1.Wash rice and drain well.

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

3.Heat 2 Tbsp. olive oil in skillet. Sauté drained rice until it becomes transparent. Remove from heat and set aside.

4.Heat 1 Tbsp. olive oil in skillet. Sauté chopped shrimp, clams, and mixed vegetables. Season with salt, pepper and curry powder.

5.Combine chicken broth and clam juice to make 2 cups of liquid.

6.Place rice into inner pot. Add liquid. Add water to fill up to the “3” WHITE water line. Add shrimp, clams, and vegetables on top of rice.

7.Close the lid. Press the “WHITE RICE” setting to start the cooking process.

8.The unit will automatically turn off after approximately 45 minutes.

9.Open Lid. Fluff rice and serve.

Cheese Risotto

QUICK COOKING

Makes 4-6 servings

Ingredients:

½Onion, thinly sliced 1 clove Garlic, thinly sliced 2 Tbsp. Olive oil

1 Tbsp. Butter

1 ½ Cup Rice, unwashed (Arborio rice for

best result, regular mid grain rice can be substituted)

½ Cup White wine

4 ½ Cup Chicken Broth

½ Cup Half and Half

4Asparagus, cut into ½ inch pieces 2/3 Cup Grated Parmesan cheese

Salt and pepper

Preparation:

1.In a large skillet, heat olive oil. Sauté garlic and onion over medium heat until soft.

2.Add butter and rice. Sauté until the rice becomes transparent.

3.Transport to rice cooker.

4.Add chicken broth, wine, and a dash of salt and pepper to taste.

5.Close the lid. Select “QUICK COOKING” to start the cooking process.

6.Cook for 15 minutes. Open lid. Add the Half and Half and the asparagus. Stir gently. Close lid to continue cooking.

7.After the cooking process is completed, let sit for five minutes. Open lid and add the cheese.

Stir gently. Serve immediately.

French Onion Soup

PORRIDGE & SOUP

Makes 4 servings

Ingredients:

Onions, large

2	Tbsp.	Butter or Margarine
4	Cups	Beef Broth
1 tsp		Worcestershire Sauce
4 slices		Toasted French bread

¼Cup Grated Parmesan cheese Salt and pepper

Preparation:

1.In a large skillet, cook onions in butter until golden to dark brown.

2.In the rice cooker, combine cooked onions, beef broth, Worcestershire sauce, salt and pepper for taste.

3.Close the lid. Press the “PORRIDGE & SOUP” setting to start cooking.

4.The switch will turn off automatically after approximately 1 hour and 20 minutes.

5.Serve with toasted French bread sprinkled with Parmesan cheese.

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