Download The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and by Diane Phillips, Jennifer Causey PDF

By Diane Phillips, Jennifer Causey

Should you imagine a rice cooker is a one-hit ask yourself, it's time to re-evaluate. Lemon chook Soup with Orzo? combined Mushroom and Bulgur Risotto? Sausage and Broccoli Rabe with Farro? sure, all will be made in a rice cooker! This sensible cookbook information tools for getting ready easy grains and collects eighty five soups, stews, salads, aspect dishes, and whole nutrients, together with plenty of strategies for vegetarians and pescatarians. And the knowledge on the way to use a rice cooker to its fullest advantage—from easy, no-frills versions to high-tech fuzzy-logic machines—makes it effortless to place fulfilling, scrumptious food at the weeknight dinner desk with minimum attempt and greatest velocity.

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Additional info for The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More

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Make sure to wash citrus thoroughly with hot water and a vegetable scrubber. Citrus fruits are waxed for shipping, and the wax, if not washed off, will give your food a greasy coating. CO O K’S NOTE: POULTRY | 41 SERVES SPICY CHICKEN AND BROWN BASMATI RICE LETTUCE WRAPS 4 Fragrant with garlic, ginger, and soy, these lettuce wraps include a bit of brown basmati rice to give you a hearty dinner dish. Although Asian wraps are most often served with iceberg lettuce, butterhead lettuce makes a nice substitute here.

ME A NWHI LE, MAKE THE DI PPI NG SAUCE: Remove the chicken from the steamer basket. Arrange the rice on a serving platter and top with the chicken. Drizzle some of the dipping sauce over the chicken and serve the rest on the side. POULTRY | 53 SERVES YAKITORI-INSPIRED CHICKEN WITH MUSHROOM-VEGETABLE RICE 4–6 Yakitori are skewers of chicken that are marinated and then grilled. In this adaptation, the chicken breasts are seared in a grill pan and steamed over rice, which is fragrant with the earthy aroma of shiitake mushrooms and enriched with shredded carrots and zucchini.

At the end of the cycle, check the chicken for doneness; it should register 165°F/74°C on an instant-read thermometer. Stir the rice and add the edamame. Re-cover and continue steaming for an additional 5 minutes on the keep-warm setting or with the machine turned off. ) In a small bowl, combine the soy sauce, sesame oil, rice vinegar, ginger, garlic, sugar, and green onions, stirring to blend. Stir in the sesame seeds just before serving. ME A NWHI LE, MAKE THE DI PPI NG SAUCE: Remove the chicken from the steamer basket.

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