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Recipes (cont.)
Tex-Mex Rice
Ingredients:
3 cups (710 ml) water
1/4 cup (59 ml) chopped cilantro
2 jalapeño peppers, seeded
3 cups (710 ml) white long-grain rice
4 ears corn, cut from cob
1/8 teaspoon (0.6 ml) ground cumin
24-ounce (710-ml) jar of salsa
Directions:
Place 3 cups (710 ml) water, cilantro and peppers into blender.
Process until all ingredients are well-chopped. Place mixture from
blender and remaining ingredients into cooking pot.
Set Cooker: WHITE RICE
Servings: 6
Overnight Oatmeal
Ingredients:
2 cups (473 ml) old-fashioned oatmeal
4 cups (946 ml) water
1/2 cup (118 ml) dried apples, chopped
Dash salt
1/4 teaspoon (1.3 ml) cinnamon
Sugar or sweetener, to taste
2 tablespoons (30 ml) butter, optional
Directions:
Place oatmeal, water, dried apples, salt and cinnamon into cooking pot.
Set Cooker: Delay Start (at least 6 hours or overnight)
HEAT/SIMMER: 5 minutes
Optional: Stir in sugar and butter.
NOTE: This recipe may be made immediately (without using delay
option), if desired.
Servings: 4
Test Kitchen Tip: Replace old-fashioned oatmeal with steel-cut oats.
Use Delay Start and set cook time for 15 minutes on HEAT/SIMMER.
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