19
RECIPES
2 tbsp.
unsalted butter
¼ cup
onion, finely chopped or 1 tbsp. dried onion flakes
-
Grated zest of 1 orange
-
Juice of 2 oranges plus enough chicken broth to
make 1¾ cups liquid
1 cup
long-grain rice
½ tsp.
kosher salt
¼ cup
slivered toasted almonds for garnish
Add all ingredients to inner pot except toasted almonds. Close lid, press
the WHITE RICE button and cook until liquid evaporates, about 20
minutes. Allow to stand for 10 minutes. Spoon into a serving bowl, top with
toasted almonds and serve immediately. Goes well with almost any fish,
chicken, or pork dish. Serves 3-4.
For additional rice cooker recipes visit our website at
www.AromaCo.com
Orange Rice Pilaf
½ cup
frozen spinach, thawed, drained and squeezed dry
½ cup
fresh button mushrooms, cleaned and sliced
2
green onions, chopped
4 large
eggs, beaten (you may use egg substitute)
½ tsp.
ground oregano
½ tsp.
ground thyme
pinch
salt and freshly ground black pepper
¼ cup
Asiago cheese, grated (you may use Parmesan
cheese)
Coat the inner pot with nonstick cooking spray. In a medium bowl, mix
together the spinach, mushrooms and onions. Add the eggs, oregano,
thyme, salt, pepper and cheese. Mix well until all ingredients are
combined. Spoon the frittata into the inner pot. Close the lid and press
the WHITE RICE button and cook for 12-14 minutes. When done, the eggs
should be firm on the bottom and almost set on the top. Use a plastic
spatula to slice the frittata into wedges and serve. Serves 4.
Spinach & Mushroom Breakfast Frittata
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19
