- 38 -
SPANISH RICE
A
1 large onion, chopped 1
1
⁄4 cup green pepper, finely 60 ml
chopped
2 tbsp butter or margarine 30 ml
19 oz can of stewed tomatoes, 570 g
chopped and drained;
reserve liquid
1 cup long grain rice 250 ml
1
1
⁄2 tsp salt 7 ml
1
⁄8 tsp pepper 0.5 ml
1
⁄8 tsp cayenne 0.5 ml
1
⁄8 tsp cloves 0.5 ml
water
In a 2-quart (2 L) casserole, combine onion, green
pepper and butter. Cook at P7 2
1
⁄2 - 3
1
⁄2 minutes; stir
once. Add tomatoes, rice and seasonings. Add
enough water to reserved tomato liquid to equal
2
1
⁄4 cups (560 ml). Stir in.
To Cook by Sensor Cooking: Cover with glass or
ceramic lid. Press Sensor Cook Button eight times,
then Start.
To Microwave: Cover and cook at P7 5 minutes,
then at P3 16 - 18 minutes.
To Complete: Let stand, covered, 10 minutes before
serving.
Makes: 6 servings
PASTA, GRAINS AND CEREALS
RICE PILAF
1
⁄4 cup butter or margarine 60 ml
1 cup long grain rice 250 ml
2
1
⁄4 cups chicken broth 560 ml
1
⁄4 cup raisins, optional 60 ml
1 - 5 -
1
1
⁄2 tsp curry powder 7 ml
Heat butter in a 2-quart (2 L) casserole at P7
1 minute, or until melted, stir in rice. Cook at P7
2 - 4 minutes, or until rice is browned, stir once. Add
remaining ingredients and cover with lid.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Bake 35 - 45 minutes, or until
rice is done.
To Cook by Combination: Cover and cook on
Combination 4, 25 - 35 minutes, or until rice is
tender.
To Microwave: Cook at P7 4 - 6 minutes and at P3
12 - 14 minutes, or until rice is tender.
To Complete: Let stand, covered, 5 minutes.
Variation:
Cook
1
⁄4 cup (60 ml) slivered almonds with butter.
Makes: 6 servings
CRACKED WHEAT WITH TOMATO
A
2 tbsp butter 30 ml
1
⁄2 cup green onions, chopped 125 ml
1 garlic clove, minced 1
10 oz chicken broth 300 g
1 cup bulgar (cracked wheat) 250 ml
1 cup chick peas 250 ml
2
⁄3 cup water 165 ml
1
⁄2 tsp dill 2 ml
1 tomato, chopped 1
In a 2-quart (2 L) casserole, combine butter, onions
and garlic. Cook at P7 2 - 2
1
⁄2 minutes. Stir in broth,
bulgar, chick peas, water and dill. Cover with lid.
Cook at P7 10 minutes.
To Cook by Sensor Cooking: Stir in tomato. Cover.
Press Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 15 minutes. Stir in
tomato. Cover and cook at P7 5 minutes, or until
liquid is absorbed.
To Complete: Stir and let stand, covered,
5 minutes.
Makes: 6 servings
GRANOLA CEREAL
1
⁄4 cup honey 60 ml
1 tsp vanilla 5 ml
1 tsp cinnamon 5 ml
2 cups rolled oats 500 ml
2
⁄3 cup soy nuts or coarsely 165 ml
chopped nuts
1
⁄3 cup wheat germ, optional 80 ml
1
⁄4 cup packed brown sugar 60 ml
1
⁄3 cup coconut 80 ml
1
⁄3 cup raisins 80 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 325˚F (165˚C). Combine all ingredients in a
shallow 2-quart (2 L) dish. Bake 40 - 45 minutes,
stirring every 15 minutes.
To Microwave: In a small glass measuring cup, heat
honey at P7 30 seconds. Stir in vanilla and
cinnamon.
In a shallow 2-quart (2 L) casserole, combine oats,
nuts, wheat germ, brown sugar and coconut. Stir in
honey mixture. Cook at P7 6 - 8 minutes, stir twice.
Add raisins.
To Complete: Cool completely, stirring occasionally
to crumble mixture. Store in air tight container.
NOTE:
To make granola snack, follow above procedure.
Add
1
⁄4 cup (60 ml) oil with honey.
Recipe may be doubled, however, heat in small
quantities. Additions of dried chopped apricots or
dates may be used.
Makes: 3 cups (750 ml)
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