Panasonic SRMM10NS - Manual (Page 18)

Ingredients
3 cups brown rice
Dark sesame oil, to taste
Note: It will take approximately 2
hours to properly cook the rice. We
recommend that you start well in
advance.
Brown Rice
Brown Rice
In a colander, rinse rice under cold tap water until the water runs clear, about
1 minute. Add rice to inner pan and add water to “line 3” on “Brown Rice”
chart inside pan. Press “Menu” key to select “Brown Rice” cooking program
and press “Start” key.
When rice is cooked, fluff with rice scoop and season with sesame oil.
Black Bean Soup
Ingredients
2 V 2 cups dried black beans
5 cups water
1 ham hock
2 Tbs. olive oil
2 small yellow onions, chopped
2 garlic cloves, minced
1 Tbs. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 Tbs. sherry vinegar
Salt and freshly ground pepper, to taste
Slow Coo
Sort through beans and discard any misshapen beans or stones. Rinse
beans under cold water, drain well and add to pan. Add water and ham
hock and press “Menu” key to select "Slow Cook” cooking program and set
time for 4 hours. Press “Start” key.
Once beans have cooked for 2 hours and 45 minutes, set a large saute pan
over medium heat and warm olive oil. Add onions and saute, stirring
occasionally, until tender and translucent, about 10 minutes. Add the garlic,
cumin, cinnamon and cloves, and cook, stirring occasionally, about 2
minutes more. Add the onion mixture to beans and continue cooking for
remaining 1 hour.
Remove and discard the ham hock. Working in batches, puree the soup in
a blender or with a stick blender. Transfer the soup to a saucepan and
season with sherry vinegar, salt and pepper. Reheat over medium heat,
stirring often to prevent scorching. Serves 4-6.
Adapted from Williams-Sonoma Lifestyles Soup for Supper (Time-Life 1998).
steamed Pork and Shrimp Dumplings
Ingredients
2 cups lean ground pork
2 cups raw shrimp, peeled, deveined
and chopped
1 cup minced green onion
1 Tbs. grated fresh ginger
3 Tbs. soy sauce
1 bunch watercress, coarsely chopped
1
1/2 teaspoons salt
Freshly ground pepper, to taste
1 Tbs. vegetable oil
30-40 wonton wrappers
2 Tbs. rice wine vinegar
Steam
To make dumplings, in a large non-reactive ceramic or glass bowl, combine
pork, shrimp, green onion, ginger, 1 Tbs. soy sauce, watercress, salt and
pepper. Add oil and blend well. Place 1 Tbs. filling in center of each wonton
wrapper and wrap according to package instructions. Pinch edges together
with fingers or use a potsticker mold to form dumplings.
Add 1 cup water to pan, place 6-8 dumplings on steamer rack and place
steamer rack inside pan. Press “Menu” key to select “Steam” cooking
program and set time for 10 minutes, and press “Start” key.
Meanwhile, to make the dipping sauce, in a small serving bowl, combine the
remaining 2 Tbs. soy sauce and vinegar. Transfer steamed dumplings to a
platter and serve dipping sauce alongside. Serves 6 - 8 as an appetizer.
Repeat with remaining dumplings,
Williams-Sonoma Kitchen
18