Fagor America Electric Multi-Cooker - Manual (Page 39)

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CCRREEAAM MYY GGRRUUYYEERREE AANNDD PPAARRM MEESSAANN RRIISSOOTTTTOO
2 tablespoons of sweet butter
1 tablespoon olive oil
1 tablespoon minced garlic
1 ½ cups Arborio rice
3 ½ chicken stock
1 cup grated Gruyere cheese (4 oz)
¼ cup grated Parmesan cheese
Salt and pepper to taste
Heat the butter and oil and garlic in the cooker on the brown setting.
Sauté the garlic until soft but not brown, about 2 minutes. Stir in the rice, mak-
ing sure to coat it thoroughly. Pour in the stock. Lock the lid in place and set
to rice cook. Once rice cook cycle is complete release pressure but allow the
risotto to rest on the warm cycle with the lid on for about 5 minutes. Then open
the lid, stir in the Gruyere and Parmesan, add salt to taste. Serve immediately.
FFRRAAGGRRAANNTT JJAASSM MIINNEE RRIICCEE W WIITTHH CCIITTRRUUSS AANNDD SSCCAALLLLIIOONNSS
1 ½ cups Jasmine Rice
2 ½ cups orange juice
½ tablespoon ground coriander
2 scallions, chopped
1 - 11 oz. can mandarin oranges, drained
½ cup chopped pecans
Place rice, orange juice and coriander in the cooker. Lock the lid in place and
set to rice cook. When rice cook cycle is complete, release pressure and open
the lid.
Add chopped scallions, and oranges, fluffing gently with a fork. Top with pecans
when plating the individual portions.
BBLLAACCKK BBEEAANN CCOONNFFEETTTTII RRIICCEE
1 cup long grain white rice
½ cup chopped red peppers
1 scallion, chopped
½ cup cooked black beans
½ cup frozen corn
2 cloves garlic, pressed
1 ½ cups vegetable stock
¼ cup packed cilantro leaves, chopped fine
½ cup bottled medium salsa
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Rice Cooker Recipes
GGOORRGGOONNZZOOLLAA PPOOLLEENNTTAA
2 cups low salt chicken broth
1 cup coarse ground polenta (not instant polenta)
¾ cup crumbled Gorgonzola cheese (approx 4 oz)
cup heavy cream
Add chicken broth and polenta to cooker. Close lid and set on rice cook. Once
rice cook cycle is complete, release pressure and open the lid. Stir in the cream
and Gorgonzola until the cheese is melted. Serve hot.
PPAARRM MEESSAANN BBAASSIILL PPOOLLEENNTTAA W WIITTHH TTOOAASSTTEEDD PPIINNEE NNUUTTSS
2 cups water
2 cloves of finely minced garlic
1 cup coarse ground polenta (not instant polenta)
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil
cup toasted pine nuts
cup heavy cream
Salt and Pepper to taste
Add garlic and oil to the cooker and sauté the garlic using the brown function
until soft (about 2 minutes). Add polenta and water, close the lid and set to rice
cook. Once rice cook cycle is complete, release pressure and open the lid. Stir
in cream, pine nuts, basil, Parmesan and salt to taste. Serve hot.
RRIISSOOTTTTOO W WIITTHH SSM MOOKKEEDD SSAALLM MOONN AANNDD CCAAPPEERRSS
2 tablespoons sweet butter
1 tablespoons olive oil
½ cup finely minced onions
1 ½ cups Arborio rice
3 ½cups vegetable stock
4 oz of smoked salmon cut into bite sized pieces
3 tablespoons of capers
Salt and pepper to taste
Heat the butter and oil and onion in the cooker on the brown setting. Sauté the
onion until soft but not brown, about 2 minutes. Stir in the rice, making sure
to coat it thoroughly. Pour in the stock. Lock the lid in place and set to rice
cook. Once the rice cook cycle is complete, release the pressure but allow the
risotto to rest on the warm cycle with the lid on for about 5 minutes. Then open
the lid and stir in the capers and salmon, add salt to taste. Serve immediately.
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