🥘 Rice Cooker Tactics Vol. 2

This is a simple side dish bursting with flavors. There is everything to love about this dish.

Ingredients

• couscous pearls (2 cups)
• garlic (1 Tbsp, minced)
• onions (½ cup, minced)
• turmeric powder (1/16 tsp)
• cinnamon powder (1/16 tsp)
• sweet paprika powder (½ tsp)
• cumin powder (1/16 tsp)
• coriander powder (1/16 tsp)
• cardamom powder (1/16 tsp)
• lemon juice (¼ cup, freshly squeezed)
• tomatoes (1 lb., cubed, firm)
• ginger powder (1/16 tsp)
• 1 cup vegetable stock
• water (1 cup)
• olive oil (3 tbsp)
• kosher salt (1/4 tsp)
• white pepper (1/8 tsp)
• red chili flakes

Method

1. On the rice cooker press the ‘cook’ button. Heat the oil. Sauté onion and garlic for 2 minutes. Add and combine cardamom powder, turmeric powder, couscous pearls, vegetable stock, water, red chili flakes, ginger powder, sweet paprika powder, cumin powder, coriander powder, cardamom powder, turmeric powder, cinnamon powder, salt, and pepper.
2. Using the lid cover and cook for 15 minutes or when the couscous is cooked. Squeeze juice out of the lemon. Adjust taste to your liking.
3. Ladle into plates and serve. Use fresh tomatoes to garnish.

This is a great rice recipe, easy and tasty. Filled with vegetables and a hint of ginger.

Ingredients

• chickpeas (1 can)
• eggplant (1, medium, cubed)
• onion (1 large, finely chopped)
• tomato puree (1 tbsp)
• garlic (2 tsp, minced)
• cinnamon (1 stick)
• ginger (2 tsp)
• cardamom pods (2)
• bay leaves (2)
• saffron threads (large pinch)
• vegetable stock (4 cups)
• apricots (3 oz, dried)
• rice (1 cup, brown)
• raisins (1 cup)
• olive oil (3 tbsp)
• tomatoes (5 oz, cherry)
• salt (pinch)
• pepper (pinch)
• coriander (handful)
• lime (wedges)

Method

1. In a rice cooker heat 1 tbsp of oil. For 3 minutes stir in the onions thoroughly. Put in the remaining oil with the garlic, cinnamon stick, eggplant, bay leaves and cardamom. For 5 minutes, sauté.
2. Put in the saffron and stock. Stir in the apricots, tomato puree, brown rice, raisins, chickpeas, and cherry tomatoes. Heat till mixture boils.
3. Transfer to the rice cooker. Use the lid to cover and cook for approximately 12 minutes. Remove the cinnamon stick and use salt and pepper to season. Use fresh coriander with lime and wedges to sprinkle.

This is a simple hearty but healthy comfort food. Try these colorful Stuffed Red Bell Peppers!

Ingredients

• bell peppers (4, red, cored)
• stuffing mix (1 cup, herb)
• tomatoes (2 plum)
• olive oil (1 tbsp)
• celery (2, diced)
• salt (pinch)

Method

1. Mix 3/4 cup of water and oil in a bowl (microwavable). Microwave for a minute. Put the stuffing mix in the bowl and microwave for a next 2 minutes. Stir thoroughly.
2. In a medium-sized bowl, combine the celery and the tomatoes. Stir thoroughly. Add salt. Stir to combine.
3. Distribute the stuffing/mixture equally among 4 peppers. Put into the rice cooker. Pour the boiling water until it comes halfway up. Press the ‘cook’ button and cook for approximately 12 minutes.
4. Serve. Enjoy.

Wow! This is a healthy bowl of goodness which can be created in a few minutes.

Ingredients

• tempeh (2 cups)
• garlic (3 cloves, minced)
• coriander (2 tsp, ground)
• cumin (1 tsp, ground)
• olive oil (2 tbsp, extra virgin)
• onions (2, finely chopped)
• turmeric (1 tsp, ground)
• gingerroot (2 tbsp, minced)
• cardamom pods (2 black, crushed)
• cinnamon (1 stick)
• vegetable stock (1 cup)
• coconut milk (1 cup)
• Dijon mustard (1 tsp)
• chilis (2, long, red, minced)
• cilantro (chopped)
• salt (a pinch)
• pepper (a pinch)

Method

1. In a rice cooker, heat the oil. Add the tempeh and stir until light brown.
2. Add the remaining oil and cook the onions for 4 minutes. Put in the garlic, pepper, cumin, coriander, turmeric, gingerroot, salt, cardamom pods, cinnamon stick and cook for 1 minute. Add the stock to the mixture and heat mixture till it boils.
3. Use the lid to cover and cook for 5 minutes.
4. In a bowl (small), mix the mustard, chilis and coconut milk. Stir into the tempeh. Use the lid to cover and cook for another 2 minutes. Use cilantro to garnish.

A perfect combination, tofu and mushroom go well together. Good comfort food for tofu lovers and lacto-vegetarians.

Ingredients

• olive oil (2 tbsp)
• tofu (1 pack, firm)
• onions (3, thinly sliced)
• water (1 cup)
• porcini mushrooms (1 package, dried)
• garlic (2 cloves, minced)
• bay leaf (1)
• thyme (1 tsp, dried)
• tomato paste (1 tbsp)
• sherry (1/2 cup, dry)
• mushrooms (8 oz, cremini, sliced)
• salt (pinch)
• pepper (pinch)

Method

1. Prepare from before: In a medium-sized bowl, combine water and mushrooms. Let it sit for approximately half an hour.
2. Using a paper towel dry the mushrooms by patting and chop. Put aside the liquid and mushrooms
3. In a rice cooker, heat oil and add tofu. Stir for 4 minutes. Add the garlic, bay leaf, onions, thyme, salt, pepper, and the reserved mushrooms. Stir in tomato paste thoroughly. Put in the sherry and the retained liquid. Heat until it boils.
4. Stir in the mushrooms thoroughly. Use the lid to cover and cook for approximately 10 minutes. Remove the bay leaf.

An Easy Vegetable Curry which makes a healthy dish. Very basic items which are inexpensive and easy to cook.

Ingredients

• sugar (1 tbsp, brown)
• curry powder (1 tbsp)
• paprika (1/2 tsp, Spanish)
• cumin powder (1/4 tsp)
• cinnamon powder (1/4 tsp)
• coriander powder (1/8 tsp)
• turmeric powder (1/8 tsp)
• red pepper flakes (1/4 tsp)
• salt (1/4 tsp)
• black pepper (1/8 tsp)
• olive oil (1 tbsp)
• onion (1 cup, minced)
• garlic (2 tbsp, minced)
• ginger (1 tbsp, grated)
• squash (1 cup, cubed)
• potato (1 cup, cubed)
• carrot (1/2 cup, cubed)
• sweet potato (1/2 cup, cubed)
• red bell pepper (1/2 cup)
• mushrooms (1 can, whole button, quartered)
• banana chili (1 piece, halved)
• vegetable broth (2 cups)
• tomato paste (1 tbsp)
• water (1 cup)
• rice (2 cups, brown, cooked)
• coconut cream (2 cans, thick, divided)
• alfalfa sprouts (2 tbsp, fresh, for garnish)

Method

1. Mix together curry powder, brown sugar, cumin powder, Spanish paprika, cinnamon powder, turmeric powder, coriander powder, red pepper flakes, salt, and pepper, in a bowl. Mix then set aside.
2. First step is to press the “cook” button on the rice cooker then you heat the oil. Sauté onion, garlic, and ginger until translucent and gives of a scent. Add the spices. Cook for approximately 3 minutes.
3. Add in squash, vegetable broth, tomato paste, water, and brown rice, potato, carrot, sweet potato, red bell pepper, whole button mushrooms, banana chili. Cook for approximately 10 minutes.
4. Add coconut cream. Adjust seasoning to your taste.
5. Serve ladled into bowls. Use alfalfa sprouts to garnish.

Your family will enjoy this tasty meal and your guest will want the recipe.

Ingredients

• pork tenderloin (2 cups, boneless, cubed)
• olive oil (3 tbsp)
• onion (1, thinly sliced)
• garlic cloves (3 cloves, minced)
• lime juice (2 tbsp, freshly squeezed)
• orange juice (3/4 cups, freshly squeezed)
• bay leaf (1, crumbled)
• oregano (1 tsp, dried)
• cumin (1 tsp, ground)
• salt (1 tsp)
• black pepper (1/4 tsp, ground)
• lemon (1, sliced into wedges)

Method

1. Press the “cook” button. Brown the pork tenderloin for 5 minutes on all sides. Set aside.
2. Sauté the onion and garlic for 3 minutes or until translucent and aromatic. Add the lime and orange juices, bay leaf, dried oregano, ground cumin, salt, and pepper. Add the browned pork and its juices.
3. Cook for 12 minutes. When done cooking, adjust taste as needed.
4. Serve with lemon wedges.

A classic French recipe, super rich and amazing.

Ingredients

• beef chunk (2 lbs., boneless, cut into cubes)
• garlic cloves (2, minced)
• thyme (½ tsp dried)
• rosemary (¼ tsp, dried)
• red wine (3 cups dry)
• black pepper (½ tsp)
• onions (½ cup, peeled)
• carrots (½ cup, chopped)
• flour (3 tbsp, all-purpose)
• black pepper (¼ teaspoon ground)
• mushrooms (1 cup, white button, trimmed)
• parsley (1 tbsp, minced)
• salt (1 tsp)
• olive oil (3 tbsp)

Method

1. Prepare before: Using a bowl (nonreactive), combine beef chunks, dry red wine, garlic, salt, pepper, thyme, and rosemary. Cover and refrigerate for roughly 3 hours or overnight.
2. Discard of the marinated beef and dry by patting. keep the marinade liquids.
3. Meanwhile, in a bowl, put together flour, salt, and pepper. Dredge the marinated beef into the mixture.
4. Press the ‘cook’ button on the rice cooker.
5. Heat olive oil, once hot, let the carrots sauté for 3 minutes. Add the onions. Sauté for approximately 2 minutes. Add the browned meat, the mushrooms, and the marinade retained. Cook for approximately 20 minutes.
6. Adjust taste of needed. Serve by sprinkling parsley.

Enjoy these sweet, tangy, refreshing taste of these Braised Sweet Onions.

Ingredients

• sweet onions (6, sweet, quartered)
• olive oil (3 tbsp, extra virgin)
• balsamic vinegar (2 tbsp)
• parsley (finely chopped)
• salt (pinch)
• pepper (pinch)

Method

1. Combine the olive oil, vinegar, onions, salt, and pepper in a rice cooker and toss until thoroughly combined. Sprinkle using more olive oil.
2. Cover lid and cook for approximately 3-5 minutes on low garnish using parsley.

Perfect recipe for dinner, brunch or a family gathering. It is also childfriendly.

Ingredients

• chicken breasts (4, halved)
• olive oil (3 tbsp)
• oregano (1/2 tsp)
• onion (1, thinly sliced)
• paprika (1/2 tsp)
• salt (1/2 tsp)
• black pepper (1/4 tsp, ground)
• yogurt (1 cup, plain)
• beer (1/2 cup)

Method

1. First step is to press the cook button on the rice cooker and begin to heat the olive oil.
2. Once the olive oil becomes hot begin to add the chicken breasts and cook for approximately 4 minutes on both sides then set aside.
3. Sauté the onion for roughly 3 minutes and ensure that chicken breasts are not browned.
4. Gradually stir in the oregano, paprika, salt, and pepper then add in the beer and yogurt.
5. Cook for an additional 10 minutes and adjust taste if needed. Serve.

This recipe is super easy, a perfect substitute for mashed potatoes and a great companion to any pork chops main dish.

Ingredients

• parsnips (4 cups)
• carrots (2 cups, thinly sliced)
• vegetable stock (1/4 cup)
• cumin (1 tsp, ground)
• coconut sugar (1 tsp)
• salt (pinch)
• pepper (pinch)
• olive oil (2 tbsp, extra virgin)

Method

1. Combine the cumin, parsnips, carrots, oil, coconut sugar, salt, pepper and vegetable stock in a rice cooker. Cover using lid and cook for approximately 10 minutes.
2. Puree mixture in a blender until becomes smooth.
3. Serve immediately.

These Baked Haricot Beans go well with crusty bread. Can be eaten for breakfast, lunch or dinner.

Ingredients

• haricot beans (2 cups, dried, soaked in cold water)
• passata (2 cups)
• onions (2, chopped)
• carrot (1, finely diced)
• mustard powder (2 tsp)
• celery sticks (2 sticks, finely diced)
• sugar (1/2 cup, brown)
• bay leaf (1)
• tomato puree (4 tbsp)
• salt (pinch)

Method

1. First step is to place the beans (soaked) in a rice cooker.
2. Next press the ‘cook’ button on the rice cooker then cook for approximately 10 minutes. Drain. Set aside.
3. Add in the carrot, onions, and celery sticks, mustard powder, brown sugar, salt, bay leaf, tomato puree and passata then bring to a boil. tomato puree and passata then bring to a boil. 15 minutes on low until beans becomes tender. Enjoy.

The classic accents of briny olives balance the mellow sweetness of the fennel when cooked.

Ingredients

• olives (12, black)
• fennel bulbs (4, medium)
• lemon (1, juice)
• lemon grind (1, grated)
• olive oil (1 tbsp)
• tomato puree (2 tbsp)
• tomatoes (1 can, chopped)
• sugar (2 tbsp)
• cheese (1/2 cup, vegetarian, parmesan)
• Wheat bread (crusty)

Method

1. Ensure that fennel is trimmed then take away any discolored parts from the base of funnel.
2. Thinly slice then toss in the lemon juice and scatter into the base of rice cooker.
3. Add in the olive oil, lemon rind, tomatoes, tomato puree, olives and sugar.
4. Cover using the lid and cook for approximately 10 minutes.
5. Scatter using the vegetarian parmesan and let melt. Serve with wheat bread.

Very delicious and adaptable. Packed with vegetable and can be prepared ahead of time needed.

Ingredients

• mango chutney (2 tbsp)
• beans (1 cup, green, trimmed)
• apricots (1 cup, dried, quartered)
• chilies (2, fat, red, deseeded)
• olive oil (2 tbsp)
• tomatoes (1 can, chopped)
• garlic (2 tsp, minced)
• pepper (1, large, red, chunked)
• cumin (1 tsp, ground)
• ginger (2 tsp, minced)
• turmeric (1 tsp, ground)
• coriander (1 tsp ground)
• vegetable stock (2/3, cup)
• cashew nuts (2 cups, roasted)
• rice (Brown)

Method

1. Press the ‘cook’ button on the rice cooker. Heat the oil then stir in garlic, ginger, chilies and red pepper. Stir thoroughly and cook for approximately 2 minutes.
2. Add in ground spices, tomatoes, stock, apricots, mango chutney and beans. Cook for approximately 10 minutes.
3. Scatter the nuts (cashew) on the stew and serve with brown rice.

A very simple, slowly cooked vegetarian bake. Great with bread and can be served as a side dish to any egg or cheese meal.

Ingredients

• tomato paste (2 tbsp, sun-dried)
• onions (2, large)
• tomatoes (6, sun-blushed in oil)
• garlic (1 clove, crushed)
• basil (4, large, shredded)
• vegetable stock (2/3 cup)
• breadcrumbs (½ cup, dried)
• salt (a pinch)
• pepper (a pinch)

Method

1. Bring a pan to a boil and add the onions (whole) while they are in their skins. Boil for approximately 10 minutes then drain and set aside to cool.
2. Once the onions have cooled begin to peel the onions then gradually slice them in half horizontally.
3. Scoop the center of the onion leaving at least a shell of 3 layers. Chop the scooped-out onions and place in a bowl.
4. Add in the tomato paste, breadcrumbs, garlic, tomatoes (sun-blushed), basil, salt and pepper.
5. Spoon stuffing into onions and place into the rice cooker. Pour stock around the onions and cook for approximately 8-10 minutes then serve.

This creamy lasagna is very comforting and filling. Your family will enjoy.

Ingredients

• spinach (8 oz, baby leaf)
• Lasagna sheets
• goat’s cheese (1 cup, soft)
• nutmeg (grated)
• salt (pinch)
• pepper (pinch)
• mozzarella cheese (grated)

Method

1. Gradually rinse the spinach under running water (cold) then drain.
2. Place the spinach (drained) into a saucepan then heat until it becomes wilted. Drain well.
3. Place the spinach in a bowl then stir in the cheese.
4. Season using salt, nutmeg and pepper then spread into the Lasagna sheets and tightly roll up.
5. Pour 1/2 of tomato sauce into rice cooker then evenly arrange cannelloni over the sauce. Pour in the remaining sauce.
6. Hit the ‘cook’ button on the rice cooker then cook for approximately 10 minutes.
7. Sprinkle over the mozzarella cheese then serve using salad leaves.

A satisfying meal with a rich flavor.

Ingredients

• chickpeas (1 can, rinsed, drained)
• couscous pearls (2 cups, not instant)
• olive oil (1 tbsp)
• fennel bulb (1/2 small, thinly sliced)
• Kalamata olives (1/2 cup, black pitted, in brine)
• mushroom stock (1 cup)
• water (1 cup)
• lemon juice (1/4 cup, freshly squeezed)
• salt (pinch)

Method

1. First step is to press the cook button on the rice cooker and begin to heat the oil.
2. Sauté the fennel bulb for approximately 3 minutes until it is seared brown.
3. Add in the Kalamata olives, chickpeas, couscous, water,
4. mushroom stock and salt.
5. Close the rice cooker using the lid and cook for roughly 5 minutes.
6. When finished, squeeze the lemon juice then adjust taste if needed. Serve.

Stewed Green and Red Cabbage. A very healthy, satisfying meal.

Ingredients

• olive oil (2 Tbsp.)
• green cabbage (1 cup, sliced into wedges)
• red cabbage (1 cup, sliced into wedges)
• potatoes (1 cup, diced)
• carrots (½ cup, grated)
• red pepper flakes (½ tsp.)
• coconut vinegar (¼ cup)
• cayenne powder (½ tsp.)
• kosher salt (½ tsp.)
• roasted sesame oil (⅛ tsp.)
• cooked white rice (¾ cup per person)
• parsley tops (¼ cup loosely packed fresh, roughly torn)
• water (1 cup)
• brown sugar (1 tsp.) Sauce
• water (2 Tbsp.)
• cornstarch (2 tsp.)

Method

1. Press the ‘cook’ button and put the machine on high setting.
2. Heat the olive oil and then, sauté green and red cabbages until they are partially cooked.
3. Add cayenne powder, potatoes, water, brown sugar, red pepper flakes, coconut vinegar, and carrots. Cook for approximately 5 minutes.
4. Move to a platter.
5. At the same time, for the sauce, on the rice cooker press the “sauté” button.
6. Mix water and cornstarch. Cook mixture for approximately 4 minutes. Adjust to your liking.
7. Serve by placing an equal number of veggies. Pour the sauce on top of the vegetables. Use parsley to garnish. Enjoy.

Simplicity is the order of the day. Very healthy choice for any time of day.

Ingredients

• tuna steaks (2, cut into 1 inch thick)
• garlic cloves (2, crushed)
• extra virgin olive oil (2/3 cup)
• bay leaves (3, crumbled)
• water (2 cups)
• parsley (2 tbsp, coarsely chopped
• salt (2 teaspoons)
• hot pepper flakes (Pinch)

Method

1. In a bowl (large), combine the olive oil, bay leaves, garlic, salt, and pepper then put aside.
2. Pour water inside of the rice cooker then grease the steaming basket with the olive oil. Layer tuna steaks without overlapping the. Place steamer basket on the rice cooker.
3. Press ‘cook’ button and cook for approximately 12 minutes.
4. Open the lid then Carefully remove the steamer basket. Place tuna steaks in a large platter. use the marinade to pour over the tuna. Allow the tuna to marinate for approximately 120 minutes at room temperature. For 2-4 hours.
5. Sprinkle parsley to serve.

This full-flavored Coconut Butter Squash can be enjoyed as a first course or as a smooth veggie stew over rice.

Ingredients

• butternut squash (6 cups)
• onion (1, finely chopped)
• coconut sugar (1 tsp)
• vegetable stock (½ cup)
• coconut milk (3 tbsp)
• extra-virgin olive oil (1 tbsp)
• thyme leaves (1 tbsp)
• salt (pinch)
• pepper (pinch)

Method

1. In the rice cooker, heat the oil then stir in the onions. Put the squash (butternut) in the rice cooker. Cook for approximately 5 minutes. Add the salt, pepper, coconut sugar.
2. Stir mixture for roughly 1 minute then add vegetable stock and cook for an additional 5 minutes.
3. Use a spoon to mash the squash and stir in the coconut milk with the thyme. Serve hot. Enjoy.

A delicious, healthy start to your day also comforting and filling for a cozy weekend dinner.

Ingredients

• Quorn sausages (5, cut into 3 pieces)
• carrots (1 large, cut into chunks)
• cabbage (1 cup, shredded)
• courgettes (1, cut into chunks)
• onion (1 large, chopped)
• sage (1 tbsp, chopped)
• olive oil (1 tbsp)
• chestnut mushrooms (1 lb.)
• flour (plain, 2 tbsp)
• vegetable stock (2 ½ cups)
• mustard (1 tbsp)
• chestnuts (1 pack)
• salt (pinch)
• pepper (pinch)

Method

1. Press the ‘cook’ button on the rice cooker.
2. Heat oil then cook sausages for approximately 5 minutes. Add in mushrooms and carrots. Stir thoroughly for 4 minutes.
3. Sprinkle flour along with the sage. Stir until all ingredients are well coated by the flour. Put the stock and bring to boil. Stir the mustard with the chestnuts.
4. Put mixture into the rice cooker and add the courgette cover and cook for approximately 7 minutes.
5. Add cabbage and let simmer for 5 approximately minutes. Serve and enjoy.

This braised fennel makes a beautiful side dish.

Ingredients

• bulbs (4 fennels, thinly sliced)
• garlic (3 cloves, minced)
• extra virgin olive oil (2 tbsp)
• onion (1, thinly sliced)
• tomatoes with juice (1 can, diced)
• Fennel fronds
• salt (pinch)
• pepper (pinch)

Method

1. Press the ‘cook’ button and then heat the oil. Add the fennel bulbs and onion. Toss and cook for 5 minutes.
2. Add the garlic, salt and pepper. Continue stirring for an additional minute. Add the tomatoes with juice and then boil.
3. Use the lid to cover and cook for an additional 3 minutes. Garnish with fennel fronds.

This is a very complex but delicate dish with a punchy flavor.

Ingredients

• Brussels sprouts (2 cups, bottoms trimmed)
• rice (2 cups, white, cooked)
• lemon zest (1/4 tsp, fresh)
• water (1/8 cup)
• lemon juice (3 tbsp, freshly squeezed)
• peanuts (1/4 cup, lightly salted, roasted)
• sugar (1/2 tbsp, palm)
• salt (1/8 tsp)
• black pepper (1/8 tsp)
• peanut oil (1/2 tbsp)

Method

1. First step is to press the cook button on the rice cooker and mix together the white rice (cooked), peanut oil, brussels sprouts, lemon zest, sugar, black pepper, and water. Cook for approximately 5 minutes.
2. When finished, remove the lid from the rice cooker. Adjust taste if needed. Serve.
3. Squeeze in the lemon juice and sprinkle the roasted peanuts.
4. Serve with the rice (steamed) or bread.

This creamy lentil curry is easy to make, hearty and filling. Makes a great week-night meal.

Ingredients

• lentils (1 cup, red)
• ginger (1/2 tsp, minced)
• garlic (1/2 tsp, minced)
• curry leaves (handful)
• coriander (1/2 tsp, ground)
• cumin (1/2 tsp, ground)
• olive oil (1 tbsp)
• onion (1 large, finely chopped)
• vegetable stocks (2 ½ cups)
• tomatoes (1 can, chopped)
• baby spinach (1 cup)

Method

1. Under running water (cold), rinse the lentils.
2. When finished, drain then place into the rice cooker. Cook for approximately 10 minutes then set aside.
3. Heat the olive oil into the rice cooker then add the onion and curry leaves. Stir mixture for 3 minutes and add the ginger, ground ingredient and garlic. Stir for roughly 5 minutes.
4. Add the tomatoes and stocks then bring mixture to a boil.
5. Pour mixture over the lentils then cover rice cooker and cook for 3 minutes.

A scrumptious vegetable meal with a touch of spice. The multi-colored vegetables make it pretty and delicious.

Ingredients

• onion (1, large, wedges)
• garlic (2 cloves, crushed)
• olive oil (1 tbsp)
• tomatoes (1 can, chopped)
• bell peppers (1 red, chunks)
• zucchini (1, large, chunks)
• chili powder (2 tbsp)
• flour (2 tbsp, plain)
• vegetable stock (1 ½ cups)
• tomato puree (2 tbsp)
• salt (pinch)
• pepper (pinch)
• kidney beans (1 can, red)
• sweetcorn (1 cup)

Method

1. Press the button marked ‘cook’ on the rice cooker and heat the olive oil. Sauté onion for approximately 4 minutes.
2. Add the garlic, bell peppers, zucchini, and the chili powder. Stir for around 4 minutes.
3. Add in the flour then stir in the vegetable stock.
4. Pour in the tomatoes (chopped) and tomato puree.
5. Cook for roughly 10 minutes. Season using salt and pepper.
6. Add in the sweetcorn and the kidney beans and let simmer for an additional 5 minutes. Serve.

A very colorful nutritious dish. You will have no regrets after eating this meal.

Ingredients

• onion (1, large, wedged)
• carrots (2, diced)
• ginger (2 tsp, minced)
• squash (2 cups, butternut, chunked)
• courgettes (1, large)
• chickpeas (1 can)
• tomatoes (1 can, chopped)
• spinach (1 cup, baby)
• olive oil (2 tbsp)
• garlic (2 tsp, minced)
• turmeric (1 tsp, ground)
• harissa paste (1 tbsp)
• bell pepper (1 large, diced, red)
• vegetable stock (1 ¼ cups)
• maple syrup (2 tbsp)
• coriander (handful)
• mint (handful, fresh)
• rice (brown)
• salt (pinch)
• pepper (pinch)

Method

1. In a rice cooker, begin to heat the oil and add the onion.
2. Sauté for approximately 5 minutes then add the butternut squash and carrots then stir for approximately 5 minutes.
3. Stir in the courgettes, garlic, ginger, harissa, turmeric, tomatoes, bell pepper and the vegetable stock.
4. Season using salt and pepper and bring mixture to a boil. Place mixture into the rice cooker then cover the rice cooker using the lid. Cook for roughly 5 minutes.
5. Stir in the spinach, chickpeas, maple syrup, and ½ of the mint and coriander. Serve on top of the brown rice.

A tasty meal for those whose taste-buds love a little spice. A very interesting and healthy meal.

Ingredients

• lentils (1 ½ cup, red)
• onion (1/2 cup, minced)
• red bell pepper (1/8 cup, diced)
• garlic powder (1 tsp)
• clove powder (1/4 tsp)
• chili flakes (1/4 tsp, red)
• coriander powder (2 tsp)
• cinnamon powder (1/2 tsp)
• cardamom powder (1/4 tsp)
• turmeric powder (1/2 tsp)
• cayenne powder (1/4 tsp)
• nutmeg powder (1/4 tsp)
• vegetable stock (2 cups)
• water (6 cups)
• olive oil (2 tbsp)
• salt (1 tsp)
• black pepper (1/8 inch)
• kale leaves (4 cups, torn, packed, fresh)
• lemon juice (4 tbsp, freshly squeezed)

Method

1. First step is to press the cook button on the rice cooker and begin to heat the olive oil.
2. Sauté the onion for approximately 2 minutes and add in the garlic powder, lentils, clove powder, coriander powder, red chili flakes, cardamom powder, cinnamon powder, cayenne powder, turmeric powder, and nutmeg powder. Stir well.
3. Pour the water and vegetable stock then add in the bell pepper. Season using salt and pepper. Cook for an additional 10 minutes. Serve.

This is a rich protein curry meal, to be enjoyed in the Winter.

Ingredients

• olive oil (1 tbsp)
• curry paste (2 tbsp, red)
• onion (1, finely chopped)
• chilies (2, green, thinly sliced)
• ginger (2 tsp, minced)
• pumpkin (2 cups, cubed)
• bell peppers (2, red, chunked)
• vegetable stock (2/3 cup)
• coconut milk (1 ¼ cup)
• snap peas (1 cup, sugar)
• sugar (1 tbsp, soft, brown)
• aduki beans (1 can)
• lemon grind (1, finely grated)
• lemon (1, juice)
• spinach (1 cup, baby leaf)
• coriander (handful)

Method

1. In a frying pan, begin to heat the olive oil and stir in the curry paste.
2. Fry paste for roughly 1 minute then begin to add the chilies, onion, pumpkin, ginger and bell peppers.
3. Fry and stir for approximately 5 minutes then add the coconut milk and vegetable stock then bring to a boil.
4. Tip mixture into the rice cooker and stir in the brown sugar, snap peas, lemon rind, aduki beans, and lemon juice. Cover rice cooker using the lid then cook for an additional 10 minutes.
5. Toss in the coriander and spinach then serve immediately.

The fresh delicious flavors of Spring. The nutritious vegetables combined with the garlic baguette is quite a combination.

Ingredients

• olive oil (2 tbsp)
• onion (1, chopped)
• eggplant (1, small, chunked)
• bell pepper (1, red, chunked)
• bell pepper (1, yellow, chunked)
• courgettes (2, chunked)
• garlic (4 cloves, crushed)
• tomatoes (1 can)
• flour (2 tbsp, plain)
• vegetable stock (1 cup)
• Parsley leaves (chopped)
• baguette (1 vegetarian)
• olives (2/3 cup, pitted, black)
• pesto (2 tbsp)
• salt (pinch)
• pepper (pinch)

Method

1. Toss the eggplant, onion, and the bell peppers for approximately 5 minutes.
2. Heat the olive oil in a rice cooker and toss the eggplant, onion, and bell peppers for roughly 5 minutes.
3. Add the garlic and courgettes then cook for a minimum of 3 minutes.
4. Pour over the flour, tomatoes, and vegetable stock then bring mixture to a boil. Cook for roughly 10 minutes.
5. Stir in the pesto and olives into the vegetables. Season using salt and pepper then serve the veggies with the garlic baguette.

Try this luxurious Risotto with Peas if you are ever at a loss as to what to prepare for an impromptu dinner especially if a vegetarian is present at the table.

Ingredients

• olive oil (2 tbsp)
• garlic (1 clove, crushed)
• fennel bulbs (2, finely chopped)
• lemon rind (finely grated)
• lemon juice
• risotto rice (1 ½ cup, vegan)
• vegetable stock (5 cups)
• peas (1 cup, frozen)
• salt (pinch)
• pepper (pinch)
• cheese (vegetarian, parmesan)

Method

1. In a rice cooker, begin to heat the olive oil then fry the fennel bulbs and garlic.
2. Next, stir in the lemon rind and juice for approximately 5 minutes.
3. Occasionally stir, until fennel begins to soften.
4. Pour in the risotto and the vegetable stock then bring mixture to a boil.
5. Transfer all contents to the rice cooker and cover then cook for 5 minutes.
6. Stir in the peas then let simmer for an additional 30 minutes.
7. Season using salt and pepper and serve with the Parmesan cheese (scattered).

Thanks again for downloading this book. I hope this book has helped you with your cooking dilemma. Now with a rice cooker as your aid, you no longer have to worry about dishes that you can serve for your family other. Yes, cooking is easy, but it has never been this easier with the help of your rice cooker. You can just leave it in your kitchen as you prepare to go to work and come home to a cooked meal in the evening. Just remember to prepare the ingredients that need some overnight preparations. It is also important that you have a meal plan for the week. This way, you don’t have to stress yourself thinking of what to cook next for your partner. The next step is to share the recipes and cooking tips you have learned from this book to your friend, family, and co-workers. This is definitely one treasure you will proudly impart to the people you most care about. You can have this cookbook serve as a gift. Thank you and good luck!