40 • NuWave
™
PIC2 Complete Cookbook
• 41
• 41
Pasta, Grains & Rice
Vegetable Fried Rice
Serves: 4
1 teaspoon toasted sesame oil
or cooking oil
1 egg, beaten
1 tablespoon vegetable oil
½ pound fresh asparagus spears,
cut into 1-inch pieces
¼ cup fresh mushrooms, sliced
¼ cup celery, cut on bias
2 tablespoons green onion, thinly
sliced
2 cloves garlic, minced
3 tablespoons reduced-sodium soy
sauce
2 tablespoons white wine or water
2 cups precooked brown rice, chilled
Dash red pepper
Directions:
1. In large skillet or wok, heat 1
teaspoon sesame oil on Medium
(275°F).
2. Add egg and cook for 1 minute or
until egg is set.
3. Remove and transfer egg to bowl;
keep warm.
4. In same wok, heat vegetable oil on
High (425°F).
5. Stir-fry asparagus, mushrooms,
celery and garlic for about 3 minutes,
stirring constantly.
6. Stir in soy sauce, wine and red
pepper.
7. Add cooked rice and cook for about
2 minutes, stirring constantly.
8. Stir in eggs.
Rice Pilaf
Serves: 4
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup fresh mushrooms, thinly sliced
¼ cup celery, nely diced
1 garlic clove, minced
¾ cup long grain rice, un-cooked
and parboiled
1 ½ teaspoons instant chicken or
vegetable Bouillon
¼ teaspoon black pepper
1 ½ cups water
Directions:
1. In 3.5-quart All-Purpose Pot, heat
olive oil on High (425°F) for 30
seconds or until warm.
2. Sauté onion, mushrooms, celery and
garlic for 2-3 minutes.
3. Carefully stir in rice, Bouillon, pepper
and water.
4. Bring rice to boil and reduce heat to
Medium (275°F).
5. Cover and simmer for 12-14 minutes
or until rice is tender and liquid is
absorbed.
Tip: Using the Stainless Steel Steamer
Basket to steam your favorite
vegetables while preparing rice,
will save you time!
Spanish Rice
Serves: 6-8
¾ cup long-grain rice, uncooked
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup green pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 (28-ounce) can diced tomatoes,
un-drained
1 (4 ounce) can diced green chili
peppers, drained
1 cup water
¼ teaspoon salt
¹/8 teaspoon black pepper
1 tablespoon bottled hot pepper sauce
(optional)
½ cup shredded Cheddar cheese
(optional)
Directions:
1. In large skillet with lid, heat oil on
Medium-High (375°F).
2. Sauté onion, green pepper and garlic
for 2-3 minutes.
3. Add chili powder and cook for 1
minute.
4. Stir in tomatoes, rice, chili peppers,
water, salt, black pepper and hot
sauce.
5. Bring to boil.
6. Reduce heat to Medium-Low (175°F)
and let simmer, covered, for 20
minutes or until the rice is tender and
most liquid has been absorbed.
Popcorn Rice with Pecans
Serves: 6
1 tablespoon unsalted butter
1 teaspoon garlic, minced
1 cup popcorn rice
2 ½ cups water
½ teaspoon salt
1 cup pecans, chopped
Directions:
1. In Medium saucepan, melt butter on
Medium-Low (175°F).
2. Add garlic and cook for 1 minute,
stirring occasionally.
3. Add rice and cook for 1 minute,
stirring constantly.
4. Add water and salt; bring to boil on
High (425°F).
5. Reduce heat to Medium-Low (175°F)
and cook, covered, for 18 minutes
until tender.
6. Let stand for 5 minutes and stir in
pecans.
Tip: You can buy popcorn rice at
specialty stores. If you can’t nd
popcorn rice, you can use basmati
as a substitute.
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