Sanyo ECJ-E35S Instruction Manual page 16

Seasoned Brown Rice
BROWN RICE
Makes 6 servings
Ingredients:
3 cups long-grain brown rice
2 cans (10.5 oz.) chicken broth
3 Tbs. margarine
/ tsp. crushed garlic (from jar)
1
2
1 tsp. dried parsley
Rice with Red Beans (Sekihan)
SWEET RICE
Makes 4-6 servings
Ingredients:
2 cups sweet rice (rice for making rice
dumplings)
1 cup rice
1 / cup red beans (azuki)
2
1 tsp. salt with black sesame (gomashio)
Kasha with Asari Clams (Russian-type Porridge)
PORRIDGE
Makes 4 servings
Ingredients:
1 / cup rice
2
/ cup asari clams (drained)
1
2
2 Tbs. and 1 / tsp. white wine
2
1 / cup shimeji mushrooms
2
/ cup green peas (frozen)
1
3
2 cubes soup broth
3 / cup hot water
4
pinch of salt
2 Tbs. parsley (chopped)
Preparation:
1. For better results, wash brown rice and let sit for
2 hours.
2. Drain rice and pour into Inner Pot.
3. Add chicken broth, margarine and crushed garlic into
Inner Pot and water up to "3" on the "BROWN"
water level line and mix well.
4. Close Outer Lid and select "BROWN" with the MENU
button. Press the COOK/REHEAT button.
5. When rice is cooked, add dried parsley and stir the
rice gently. Add 1 teaspoon of Poultry Seasoning, if
desired.
Preparation:
1. Mix the two kinds of rice together, wash, and let sit
for 30-60 minutes.
2. Heat red beans in a pot full of water over strong
flame. Bring to a boil and discard broth. Add
another half quart of water and simmer until beans
are just a little hard.
3. When red beans are cooked, separate beans from
broth. Scoop broth with ladle and pour back into pot
four or five times to air broth.
4. Drain rice and pour into Inner Pot. Add broth from
step and water up to "3" on the "SWEET" water
level line. Place red beans on top of rice.
5. Close Outer Lid and select "WHITE/MIXED" with the
MENU button. Press the COOK/REHEAT button.
6. When rice is cooked, stir the rice gently and place in
bowl. Sprinkle with the salt with black sesame.
Preparation:
1. Wash rice and let sit for 30-60 minutes.
2. Pour white wine (2 Tbs. +
to boil. Add asari clams, close lid, and steam. Once
clams open, sprinkle with salt. Then strain broth with
cloth.
3. Remove bottom of the stem of the shimeji mushrooms
and separate into small pieces.
4. Pour green peas into boiling water with salt, and boil
briefly.
5. Soak cubes in hot water to dissolve.
6. Drain rice and pour into Inner Pot. Add broth from
step , broth in step
to "1" on the "PORRIDGE" water level line. Then add
the asari clams, shimeji mushrooms and green peas.
7. Close Outer Lid and select "PORRIDGE" with the
MENU button. Press the COOK/REHEAT button.
8. When rice is cooked, stir the rice gently and place in
bowl. Garnish with finely chopped parsley.
16
1 / tsp.) into pot and bring
2
and enough water to fill up