user manual

RECIPES
SPICY SPANISH SAFFRON RICE
A lively vegetarian medley of vegetables and spices.
3 tbsp. olive oil 2 jalapeños seeded and diced fine
2 small red Spanish onion 2 green pepper, cored, seeded and diced
4 cloves garlic 2 tsp. fresh oregano, chopped
2 tsp. fresh thyme 2 small yellow summer squash, diced
2 red pepper, cored, seeded and diced 1 can (28 oz.) plum tomatoes, juice strained and
3 cups risotto rice such as superfino Arborio chopped
3
1
/
2
cups chicken broth
1
/
2
tsp. saffron dissolved in 1 tbsp. milk
1 cup frozen peas Salt and pepper
1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on
Cook Cycle of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with LID
on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place LID on the Rice Cooker and cook until cycle is complete. Stir in peas, salt
and pepper and leave on "KEEP WARM" Mode until peas are thoroughly warm
throughout.
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