16
RECIPES
CREAMY BROWN RICE AND CRANBERRIES
Servings: 14 (one cup each)
Ingredients:
8 measures packaged brown rice
mixture
6 cups chicken or vegetable broth
8 ounces baby Bella mushrooms,
coarsely chopped
2 bunches green onions, sliced
(about 1½ cups)
½ cup chopped parsley
½ cup chopped sun-dried oil-packed
tomatoes
4 Tbsp. butter or margarine
1 tsp. salt
½ tsp. coarsely ground black pepper
¾ cup toasted slivered almonds
Directions:
Combine all ingredients, except almonds in cooking bowl in order listed.
Place bowl into rice cooker and plug in the appliance; the Warm light will
come on. Place cover on appliance. Press the On switch to Cook.
When rice is cooked, the Cook light turns off and the switch pops up; the rice
cooker automatically switches to the Keep Warm function. Let rice mixture
stand on Warm for 15 minutes. Stir in almonds before serving.
Cooking time: about 50 minutes
GINGER PORK AND RICE
Servings: 16 (one cup each)
Ingredients:
3 lbs. boneless pork loin, cubed
1 Tbsp. oil
8 measures long grain white rice
6½ cups water
1 cup sherry
1 cup orange marmalade
1 bunch green onions cut into 1-inch pieces
4 large cloves garlic, minced
2 Tbsp. minced fresh ginger
2½ tsp. salt
½ tsp. cayenne pepper
¼ cup snipped chives
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