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453.6 grams (1 lb) saffron rice
113.4 grams (¼ lb) shrimp, shelled and deveined,
with or without tails
¼ red pepper, diced
Preparation
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster
Rice Cooker, following the instructions on the package. Add clams, shrimp, oysters,
sweet peas and red pepper five minutes before the rice is fully cooked. Mix well, without
stirring. Serve with French bread croutons and a fresh salad. Option: The saffron rice
may be substituted with brown rice.
½ kg chicken breast
1 tablespoon basil
½ cup fresh beans
½ teaspoon oregano
½ cup green pepper, chopped
½ cup squash, diced
3 medium potatoes, peeled and diced
2 teaspoons of Worcestershire sauce
1 cup Parmesan cheese
2 quarts water
Preparation
In the Oster
Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
®
chicken is cooked, remove and dice. Reserve the broth. In the Oster
Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and
squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more
minutes. Add this mixture to the chicken broth, add Worcestershire sauce, the herbs
bouquet (basil, thyme, oregano), salt, chicken and noodles. Cook 10 minutes until the
potatoes are cooked, but firm. Add Parmesan cheese while stirring. Cook 2 minutes
longer. Serve and sprinkle with more cheese.
CKSTRC4722_4728_4731-049_15EM1.indd 7
RICE WITH SHELLFISH
MILANESE MINESTRONE
7
12 small clams
113.4 grams (¼ lb) oysters
1 cup sweet peas
Multi-Use
®
2 cloves garlic, chopped
½ cup celery
½ teaspoon thyme
½ cup onions, sliced
½ cup mushrooms, sliced
2 cups tomatoes, diced,
without skin or seeds
½ kg fine noodles
3 tablespoons margarine
Salt
Multi-Use Rice
®
3/16/15 2:58 PM
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