Everyday Rice Cooker
Soups, Sides, Grains, Mains, and More
Published on 21. April 2015
176 pages
978-1-4521-3582-3 (ISBN)
Description
For those who think a rice cooker is a one-hit wonder, it's time to think again. Lemon Chicken Soup with Orzo? Mixed Mushroom and Bulgur Risotto? Sausage and Broccoli Rabe with Farro? Yes, all can be made in a rice cooker! This practical cookbook details methods for preparing basic grains and collects 85 soups, stews, salads, side dishes, and complete meals, including lots of options for vegetarians and pescatarians. And the information on how to use a rice cooker to its fullest advantage-from basic, no-frills models to high-tech fuzzy-logic machines-makes it easy to put satisfying, delicious meals on the weeknight dinner table with minimal effort and maximum speed.
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04/2015
Chronicle Books
€39.80
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Person
Diane Phillips is a cooking instructor, food consultant, and award-winning cookbook author. She lives in San Diego, California.
Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Contents
- Introduction
- All About Rice Cookers
- How Rice Cookers Work
- What Type of Rice Cooker Should I Buy?
- Rice Cooker Sizes and Accessories
- About the Recipes in This Book
- Pantry Staples
- Chapter 1: Basic Recipes
- Long-Grain Rice
- Medium-Grain Rice
- Short-Grain Rice
- Brown Rice
- Wild Rice
- Bulgur
- Bulgur Breakfast Porridge
- Farro
- Farro Breakfast Porridge
- Quinoa
- Barley
- Grits
- Polenta
- Oatmeal
- Dried Beans
- Applesauce
- Stone Fruit Sauce
- Chapter 2: Poultry
- Chicken Miso Soup with Oyster Mushrooms and Greens
- Lemon Chicken Soup with Orzo
- Spicy Chicken and Brown Basmati Rice Lettuce Wraps
- Sweet and Spicy Soy Sauce
- Thai-Inspired Chicken and Rice Lettuce Wraps with Spicy Mango Relish
- Spicy Mango Relish
- Cabbage Leaves Stuffed with Fruited Brown Rice
- Spinach Rice with Chicken, Pancetta, and Corn
- Spinach-Wrapped Chicken over Brown Rice Pilaf with Soy Dipping Sauce
- Yakitori-Inspired Chicken with Mushroom-Vegetable Rice
- Chicken and Mushroom Rice with Soy Sauce and Green Onions
- Curried Chicken and Rice
- Chicken Biryani
- Filipino-Style Chicken Adobo
- Southeast Asian Chicken over Coconut-Pineapple Rice
- Arroz con Pollo
- Porcini-Crusted Chicken with Barolo Risotto
- Turkey and Wild Rice, Rice-Cooker Style
- Chapter 3: Meat
- Pork Shu Mai Dumplings in Miso Soup
- Pork and Broccoli Stir-Fry with Noodles
- Sausage and Peppers with Parmesan Polenta
- Sweet Sausage and Broccoli Rabe with Farro
- Butternut Squash and Sausage Risotto with Fried Sage Leaves
- Jambalaya
- Portuguese Sausage and Poached Eggs with Saffron Tomato Sauce
- Osso Buco Meatballs with Tomato-Parmesan Risotto
- Veal Meatballs over Rice with Butternut Squash
- Lamb Meatballs with Chimichurri Rice
- Chapter 4: Seafood
- Paella
- Garlicky Clam Risotto
- Beer-Steamed Shrimp with Lemon Farro
- Curried Shrimp with Basmati Rice
- Sweet and Pungent Shrimp and Broccoli with Steamed Rice
- Scampi with Brown Rice Pilaf
- New Orleans-Style Barbecue Shrimp with Cheese and Bacon Grits
- Miso Cod over Black Rice
- Baja Cod with Green Rice
- Spicy Cabbage Slaw
- Halibut with Lemon-Dill Rice
- Parsley Pesto Halibut over White Risotto
- Miso-Glazed Sea Bass over Quinoa with Vegetables
- Parchment-Steamed Sea Bass Veracruz over Cilantro Quinoa
- Soy-Marinated Salmon with Bok Choy and Coconut Rice
- Cajun Salmon with Dirty Rice and Fruit Salsa
- Cajun Seasoning
- Fruit Salsa
- Chapter 5: Vegetables and Grains
- Farro Minestrone
- Italian Chickpea and Pasta Soup
- Nonna's Vegetable Soup
- Tomato-Parmesan Soup with Ricotta and Spinach Dumplings
- Tuscan White Bean Soup with Rosemary and Pancetta
- Mediterranean Vegetable and Bulgur Stew
- Umbrian Lentil Stew with Farro
- Black Kale and Farro with Garlic-Pine Nut Pesto
- Greek Salad with Grains and Lemon-Dill Vinaigrette
- Grain Salad with Artichokes, Tomatoes, and Fresh Mozzarella
- Summertime Grain Salad with Tomatoes, Zucchini, and Basil
- Barley Salad with Pancetta, Corn, and Curry Vinaigrette
- Lemony Quinoa Salad with Tomato and Green Onions
- Garlicky Green Beans with Mixed Vegetable Quinoa Pilaf
- Black Kale, Winter Squash, and Bulgur Pilaf
- Baby Artichoke Farro Pilaf
- Bulgur Risotto with Mixed Mushrooms
- Spring Vegetable Risotto
- Summer Squash Risotto
- Vegetable Biryani
- Curried Cauliflower, Purple Potatoes, and Basmati Rice with Raita
- Raita
- Kitchen Sink Not-Fried Rice
- Beer-Steamed Rice with Black Beans, Corn, and Tomatoes
- Red Beans and Rice
- Broccoli Rabe and Pancetta Bread Pudding
- Asparagus and Goat Cheese Frittata
- Index
- Acknowledgments
- About the Author
- Chronicle Ebooks
