We love our rice cookers. Well, I love mine at least. I use the Miracle Stainless Steel Rice cooker, no chemicals to worry about like the plastic ones – it is an all stainless steel bowl. Anyway, there is so much you can do with these bad boys. Aside from just cooking up the perfect batch of rice, you could use it as a steamer to steam potatoes, shrimp, crab legs, vegetables. I make soups, sauces and stews. Your imagination is your limit. Here are some of our favorite recipes. Give them a try…tell us what you think…please please post a response. I’m lonely on here…
RICE COOKER JAMBALAYA
1 1/2 c. uncooked rice
1 lb. shrimp or crawfish
1 stick butter, melted
1 lg. onion
1 c. bell pepper
3 ribs celery
2 tsp. Cajun Seasoning
2 cans beef broth
2 tsp. black pepper
1 tsp. chili powder
2 tsp. garlic powder
1-2 tsp. cayenne pepper
1 tsp. Accent
Combine all ingredients in the rice cooker and cook on regular cycle.
SLOW COOKER SWEET AND SOUR PORK
2-3 pounds cubed pork
3 tablespoons soy sauce
1/4 cup rice wine or cider vinegar
1 large onion, sliced
2 tomatoes, cut into slices
2 tablespoons cornstarch
3 cloves garlic, minced
2 tablespoons water or apple juice
1 1/2-inch square cube ginger, freshly grated
1/4 cup brown sugar
2 green peppers, cored and cut into quarters
Spray crock-pot liner with olive oil spray. Combine soy sauce, water, and cornstarch with brown sugar. Put washed and dried pork into crock-pot and stir in remaining ingredients except green pepper and tomatoes.
Cook on low for 8 hours. Stir in green pepper and tomatoes.
Cook on high for an additional 10 minutes.
Serve on a bed of rice.
Variations: To make Polynesian pork, eliminate tomatoes and stir in cubes of pineapple and cashews during the final hour.
1 med. onion, chopped
1 chopped bell pepper
1 1/2 c. rice (rice cooker measuring cup)
1 can (4 oz.) mushrooms & liquid
1 can beef broth
1/4 lb. butter
Salt & pepper
1 lb. shrimp
Combine everything together and pour into the rice cooker and turn cooker on. When done, the cooker will go off.
SPICY BLACK BEANS AND RICE
Black beans are high in protein, magnesium, manganese, folate, potassium, calcium and iron. They are economical and can be purchased in bulk and stored in airtight containers (like the Oliso Vacuum Sealer) for at least one year.
1 lb dry black beans
1/4 cup olive oil
2 onions, chopped
1 shallot, minced (optional)
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 teaspoon oregano
1/2 teaspoon paprika
1 packet Goya Sazon (seasoning)
1/4 cup white wine (or wine vinegar)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Frank’s Hot Sauce
Pick over beans to remove imperfect beans and any foreign matter. Rinse well in cold running water.
In a pan, bring beans to a boil in 6-8 cups water. Boil over high heat for 3-4 minutes, then cover and set aside for an hour. Alternatively, boiling can be omitted if beans are soaked overnight.
Drain and rinse beans. In a large saucepan, soak beans in 8 cups fresh water. (This time, do not drain.)
In a skillet, sauté onion and pepper over medium heat until onions are tender and translucent. Add garlic and oregano when onions begin to color (about 5 minutes). Do not allow garlic to brown. Add remaining ingredients; mix well.
Stir mixture into beans in saucepan. Bring to a boil, reduce heat to low.
Simmer until beans are tender. Serve over steamed white rice while still hot.
If you own a small (2.5-4 quart) pressure cooker, these can be prepared in less than thirty minutes. Sauté onions then add pre-soaked beans to pressure cooker; cover with water or broth and remaining ingredients. Cover and cook at 10 lbs pressure for 20 minutes. Turn off heat and allow sitting 10 minutes, then reducing pressure; seasoning to taste and serving.
Can be frozen in smaller portions for up to 6 months. If preparing larger quantities just for freezing, omit the seasonings and add them in while reheating, instead.
Recipes donated by www.cooks.com