Recipes (cont.)
Tex-Mex Rice
3 cups (540 ml) water
1/4 cup (60 ml) chopped cilantro
2 jalapeño peppers, seeded
3 cups (540 ml) white long-grain rice
4 ears corn, cut from cob
1/8 teaspoon (0.65 ml) ground cumin
24-ounce (709-ml) jar of salsa
Place 3 cups (540 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
2 cups (500 ml) old-fashioned oatmeal
4 cups (1 L) water
1/2 cup (125 ml) dried apples, chopped
Dash salt
1/4 teaspoon (1.25 ml) cinnamon
Sugar or sweetener, to taste
2 tablespoons (30 ml) butter, optional
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
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