E11
E12
SPANISH RICE
0.5 lbs of sausage (chorizo)
1 medium onion, diced
1 tablespoon yellow pepper, ground
1-teaspoon paprika
2 cups tomatoes, diced, without skin or seeds
1 cup green peas
1 red pepper, diced
2 celery stalks, sliced
1 green pepper, diced
2 cups long-grain rice
3 cups chicken broth
Salt and pepper
Turn on “ ” the sauté function of your Crock-Pot
®
Multi-
Use Rice Cooker and add the sausage cut in slices, the onion,
the yellow pepper, paprika and tomatoes. Mix together and
sauté the ingredients. Turn off “ ” the sauté function. Add
the remaining vegetables, the rice and the broth. Check
seasoning, cover and cook until done. Garnish with curly
parsley. Serve hot.
FETTUCCINI WITH APPLE, SHRIMP AND
CURRY SAUCE
1 lbs fettuccini
4 tablespoons butter
3 tablespoons flour
1-teaspoon curry
½ cup cream
1 cup chicken broth
2 cups apples, peeled and diced
1 lbs shrimp
Parmesan cheese to taste
Juice of one lemon (for the apples)
In the Crock-Pot
®
Multi-Use Rice Cooker, melt butter, add
flour and curry. Cook for 2 minutes. Add cream, chicken
broth, apples and shrimp. Stir until thickened. Empty Rice
Cooker but keep the sauce hot. In the Crock-Pot
®
Multi-Use
Rice Cooker, pour sufficient water and salt to cook fettuccini
al dente. Serve the fettuccini with the sauce and sprinkle
with Parmesan cheese.
RECIPES
RECIPES
RICE WITH SHELLFISH
1 package (0.9 lbs) saffron rice
12 small clams
0.5 lbs shrimp, shelled and deveined,
with or without tails
0.5 lbs oysters
1 cup sweet peas
¼ red pepper, diced
Wash clams, shucking thoroughly, and rinse well. Cook
rice in the Crock-Pot
®
Multi-Use Rice Cooker, following
the instructions on the package. Add clams, shrimp,
oysters, sweet peas and red pepper five minutes before
the rice is fully cooked. Mix well. Serve with French bread
croutons and a fresh salad.
Option:
The saffron rice may be
substituted with brown rice.
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4/19/13 10:25 AM
