Sanyo ECJ-M100S User Manual download pdf (Page 14)

Preparation:

Makes 4-6 servings

Ingredients:

3 Cups Rice, long or medium grain

6 Shrimp, 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

Shrimp Pilaf

WHITE RICE

Wash rice and drain well.

Cook shrimp in boiling water for 2-3 minutes.

Peel and cut into bite size pieces.

Heat 2 Tbsp. olive oil in skillet. Sauté drained rice

until it becomes transparent. Remove from heat and

set aside.

eat 1 Tbsp. olive oil in skillet. Sauté chopped

hrimp, clams, and mixed vegetables. Season with

alt, pepper and curry powder.

Combine chicken broth and clam juice to make 2

cups of liquid.

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.

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

the cooking process.

The unit will automatically turn off after

approximately 45 minutes.

Open Lid. Fluff rice and serve.

In a large skillet, heat olive oil. Sauté garlic and onion

over medium heat until soft.

Add butter and rice. Sauté until the rice becomes

transparent.

Transport to rice cooker.

Add chicken broth, wine, and a dash of salt and

pepper to taste.

Close the lid. Select “QUICK COOKING” to start the

cooking process.

Cook for 15 minutes. Open lid. Add the Half and Half

and the asparagus. Stir gently. Close lid to

continue cooking.

After the cooking process is completed, let sit for

five minutes. Open lid and add the cheese.

Stir gently. Serve immediately.

Makes 4-6 servings

Ingredients:

½ Onion, 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

4 Asparagus, cut into ½ inch pieces

2/3 Cup Grated Parmesan cheese

Salt and pepper

Preparation:

Cheese Risotto

QUICK COOKING

In a large skillet, cook onions in butter until golden

to dark brown.

In the rice cooker, combine cooked onions, beef

broth, Worcestershire sauce, salt and pepper for taste.

Close the lid. Press the “PORRIDGE & SOUP” setting

to start cooking.

The switch will turn off automatically after

approximately 1 hour and 20 minutes.

Serve with toasted French bread sprinkled

with Parmesan cheese.

Preparation:

Makes 4 servings

Ingredients:

Onions, large

2 Tbsp. Butter or Margarine

4 Cups Beef Broth

1 tsp Worcestershire Sauce

4 slices Toasted French bread

¼ Cup Grated Parmesan cheese

Salt and pepper

French Onion Soup

PORRIDGE & SOUP

English

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Sanyo ECJ-M100S User Manual Page 14

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