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Congee
Serves: 2-4
Ingredients:
1 cup uncooked sushi rice
1½ quarts water
1 teaspoon grated ginger
2 tablespoons rice wine vinegar
½ teaspoon Chinese five-spice
Sea salt to taste
¼ cup scallions, thinly sliced
Directions:
1. Combine rice and water in rice cooker.
2. Press "sauté" and let water heat up until it reaches a simmer.
3. Cover, press "slow cook" and set to cook for 1 hour, stirring in regular
intervals and adding more water if necessary.
4. Add remaining ingredients and serve.
Creamy Polenta with Zucchini
Ingredients:
4 cups water
1 cup coarsely ground corn meal
2 cloves garlic, chopped
1 cup heavy cream
½ cup Parmesan cheese
2 tablespoons extra virgin olive oil
2 medium zucchini, sliced in medallions
1 (14.5-ounce) can Italian style diced tomatoes
4 ounces cremini mushrooms, sliced
1 yellow pepper, diced
1 cup chopped onion
2 tablespoons Italian parsley, chopped
Directions:
1. Add water, cornmeal, and garlic to rice cooker.
2. Close lid and set to "white rice" setting.
3. Once done, add heavy cream, and Parmesan cheese to rice cooker, stir
to combine.
4. Transfer Polenta to a serving bowl; set aside.
5. Wipe Rice Cooker clean and add in all remaining ingredients.
6. Press "sauté" and cook for 8-10 minutes, or until vegetables are tender.
7. Top Polenta with cooked vegetables and garnish with additional Parmesan
cheese and parsley if desired.
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Recipes
Serves: 4-5
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