Sunbeam 4709, 4707, 4704 manual rice

				CORSARIO	RICE
2	cups		rice	1	cup	mayonnaise
3-l/2		oz. mushrooms, sliced		butter and cooking			oil
5-l/4		oz. chopped ham		3	tbsp.	chopped	parsley, separated
3	garlic		cloves	catsup
2	cooked eggs			salt	and	pepper

Rinse and drain uncooked rice, place it in the OSTER@ Rice Cooker and cook using traditional method. Chop garlic and cook in oil with the chopped ham. Add mushrooms, season with salt and pepper. Add cooked rice, 2 Tbsp. chopped parsley, mixing slowly. Grease a baking pan with butter. Place mixture in baking pan, and put in moderate oven for 15 minutes. Remove from the baking pan and cover with mayonnaise. Sprinkle on the rest of the chopped parsley and place a slice of cooked egg in the center. Decorate with catsup.

			RICE AND VEGETABLES
2 cups		rice		1	cup green peas
2	Tbsp.	chopped onions		2	cubes	beef bouillon
1	tsp.	minced	garlic	4	cups	water
l/2 cup chopped red pepper				1	Tbsp.	salt
l/2	cup finely		chopped carrots	2	Tbsp.	cooking oil

Saute garlic and onion, add red pepper, carrots and green peas. Remove from heat when all ingredients are golden brown. Add water, salt and rice, mix and cook until the OSTER@ Rice Cooker turns off automatically.

			RICE WITH ARTICHOKES
4	artichoke hearts			1	Tbsp.	tomato	paste
2 cups		rice		2	Tbsp.	chopped parsley
2 Tbsp. dried mushrooms				l/2 cup grated Parmesan cheese
l/2	cup	chopped	onion	1	minced	garlic	clove
2	cubes	chicken	broth	2	Tbsp.	cooking	oil

Cut the artichoke hearts and place in a small bowl with water and lime. Chop onion and garlic, saute with oil using the OSTER@ Rice Cooker; add artichoke hearts and parsley. Dissolve chicken broth cubes in 1 liter of boiling water. Soak the mushrooms in tepid water. Add 1 cup broth to the artichoke mix, add tomato paste, and the drained and chopped mushrooms. When artichokes are almost cooked, add rice and enough broth to the OSTER@ Rice Cooker; the rice should be creamy. Add Parmesan cheese and serve.