Easy rice cooker recipes

Easy rice cooker recipes

Nicole Aloni shared some easy rice cooker recipes today on Sunrise Seattle. Catch her Sunrise Seattle segment “Savor the Flavor with Nicole Aloni" Wednesdays at 8:20 a.m.

Bayou Jambalaya
For an easy summer supper, serve this flavorful one dish supper with a green salad and a frosty stein of beer or iced tea. Makes 4 to 6 servings

Ingredients

3 T. olive oil
1 c. chopped onion
1 T. minced garlic
2 stalk celery, diced
1/2 c diced red or yellow bell pepper
1 c. long grain rice, preferably Basmati
1 to 1 1/2  tsp. cayenne pepper
1/2 c. chopped green onion
1/4 c. chopped cilantro
1 3/4 c. low sodium chicken broth
1 (14 oz.) can chopped tomatoes with juice
2 bay leaves
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1 1/2 c. cooked, dark meat chicken
1/2 lb fully cooked spicy Louisiana sausage or kielbasa, diced
12 medium shrimp
1/2 c. chopped parsley or green onion

Directions

Heat oil in rice cooker and sauté onion, pepper, garlic and celery for 3 to 4 minutes to soften. 
Add rice and stir to coat.
Add remaining ingredients, except parsley.  Cover and cook, (OKAY TO OPEN LID!--stirring once or twice, until the rice cooker turns off  (about 24 minutes.) 
Let rest for 2 or 3 minutes then open the cooker carefully.  Serve topped with chopped parsley.
 

Parisian Rice
Mushrooms, nutty brown rice and herbs quickly create a delicious side for roast chicken or beef kebabs from the grill. Makes 2 cups

Ingredients

1 c. long grain brown rice
2 T. olive oil
1/2 c. minced onion
1 T. minced garlic
1 (4 oz) can mushroom slices with liquid
1 tsp dried thyme
2 T. dried parsley
1 T. lemon zest
2 1/2 c. plus 1 T. vegetable or reduced sodium chicken broth
1/2 tsp. kosher salt
1/2 c. chopped parsley

Directions

Wash the rice in warm water until the water runs clear.

 

Put oil, onion and garlic in the rice cooker and sauté 3 to 4 minutes to soften onion. 

 

Add all remaining ingredients. Stir well to mix and close the cooker.  Cook until rice cooker goes to “warm” function.

 

Carefully open, stir and close lid.  Allow to stand for 10 minutes before serving sprinkled with parsley.

 


Coconut Rice
This fragrant, silky rice is outstanding with Asian stir-fry recipes or simple grilled chicken or shrimp. Makes 2 cups

Ingredients

1 c. jasmine rice
1 (14 oz.) can coconut milk, plus enough water to make 2 cups
1/2 tsp. kosher salt
1 tsp grated fresh ginger
1/2 tsp ground cardamom
1/2 c. shredded basil
1/4 c. chopped cilantro or mint.
Optional: 1 red Thai pepper, seeded and minced.

Directions

Wash the rice in warm water until the water runs clear.
Put rice, coconut milk, salt and spices into cooker. Stir well to mix,
Cover and cook until machine goes to “warm” setting, about 15 minutes.
Let rest for 10 minutes. 
Then toss rice with basil and cilantro and serve immediately (the optional minced chilies would be added here.) The rice will have an attractive light brown crusting on the bottom.
 

Risi e Bisi
Italian Arborio rice, the grain typically used to create time-consuming risotto, is easily transformed into a lush, creamy side dish by the rice cooker.  Serve this cheesy rice to add sophisticated grace to a main course of grilled ribeye steak, lamb chops or baked chicken.  Risi e Bisi (rice and peas) is a classic preparation from the Venice area of Italy. Makes 4 servings

Ingredients

2 T. olive oil
1/2 c. minced onion
1 rib celery, diced
1 c. Arborio or long grain white rice
1 3/4 c. reduced sodium chicken stock
1/4 c. dry vermouth or dry white wine
1 T. dried parsley
1/2 tsp each salt and pepper
1 c. frozen, defrosted peas
1/4 c. diced smoked ham or Prosciutto
3 T. unsalted butter
1/2 c. freshly grated Parmigiano-Reggiano

Directions

Wash rice in warm water until the water runs clear.
Put oil, celery and onion in pan. Sauté 4 minutes.  Add rice and stir to coat well.
Add all remaining ingredients except peas, ham, butter and Parmesan.  Stir to mix and close lid. 
Cook until cooker switches to “warm” function (about 15 minutes).  Carefully open lid, add peas and ham, and stir to mix. Close lid and let rest 10 minutes. 
Open lid and stir in butter and Parmesan. Serve immediately
 

Curried Lentils and Rice
Lentils are the basis for many classic Indian curry recipes.  In the rice cooker, this combination of aromatic Indian spices, lentils and rice easily creates an exotic and satisfying vegetarian entrée or side dish. Makes 4 to 6 main dish servings

Ingredients

1/2 c plain yogurt
1/4 c. chopped fresh mint or parsley
3/4 c. basmati rice
1/4 c.  Olive oil
1 c. chopped onion
1 T. curry powder
1 T. minced ginger
1/2 tsp. ground cumin
1/2 c. brown lentils
2 1/2 c. vegetable or reduced sodium chicken broth
1/2 tsp kosher salt
1 c. diced, seeded tomato
1/4 tsp. red chili flakes
3 T. lemon juice
2 c. (packed) chopped, fresh spinach

Directions

Mix mint and yogurt and refrigerate
Wash rice in warm water until the water runs clear.
Add olive oil, onion, curry, ginger and cumin to the rice cooker.   Cook 4 to 5 minutes, stirring, to soften the onions. 
Add the lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
Add remaining ingredients, through lemon juice, and continue to cook until rice cooker switches to “warm” function.
Carefully lift cover; quickly stir in the spinach and re-cover.  Allow to stand for 10 minutes. The rice will have an attractive, light brown crusting on the bottom.
Serve with a dollop of minted yogurt.