Aroma Professional ARC-5000SB Gebrauchsanweisung - Seite 11
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Recipes
( CONT.)
San Antonio Rice
1 cup
white rice
12 oz.
fresh salsa, mild or hot
1 tbsp
vegetable oil
1 cup
corn kernels, fresh or canned
1/2 tsp
ground cumin
1/2 tsp
salt
11/4 cups
water
----
fresh ground pepper, to taste
----
fresh minced cilantro, for garnish
Add all ingredients except cilantro to the inner pot and stir. Close
the lid, press the White Rice button and allow to cook. Once the rice
cooker switches to Keep Warm, carefully open the lid and stir. Allow to
stand for 8-10 minutes before serving. Garnish with fresh cilantro and
serve alone, or paired with grilled chicken or fish.
SERVES 3-4.
Jalapeño Quinoa with Shallots
1 tbsp
extra virgin olive oil
1
small shallot, minced
1
clove garlic, minced
2
jalapeño peppers, minced
2 cups
quinoa, thoroughly rinsed
21/2 cups
chicken broth
Add olive oil to the inner pot and select the Quinoa function. Once
hot, add the shallot, garlic, and peppers. Close the lid and allow the
veggies to cook, stirring occasionally with a long-handled wooden
spoon. Once the onion has softened, add the quinoa and chicken
broth. Stir well. Close the lid and cook until the quinoa is done, about
25 to 30 minutes. Serve while warm.
SERVES 4.
For additional recipes, visit us at
www.AromaCo.com
20.
Recipes
( CONT.)
Aromatic Pot Roast
2-3 lbs
beef roast
1 lb
potatoes, quarterd
4
carrots, cut into chunks
2
onions, sliced
1 cup
beef broth
2
bay leaves
1/2 tsp
salt and pepper, to taste
Press Sauté-then-Simmer
and allow the inner pot to heat for 5
®
minutes. Place the beef roast into the inner pot and brown for 4-5
minutes per side. Add remaining ingredients to the inner pot and stir.
Press Slow Cook (high) and set for 2 hours, or until the meat is tender.
Serve and enjoy!
SERVES 4-6.
Sauté-then-Simmer
Risotto
®
1 tbsp
olive oil
1/4 cup
yellow onion, finely diced
1 large
garlic clove, chopped
1 cup
Arborio rice, uncooked
1/4 cup
vermouth
4 cups
chicken broth
1 cup
whipping cream
3 tbsp
butter
1/3 cup
Parmesan cheese, shredded
Press Sauté-then-Simmer
, and allow the inner pot to heat for 5
®
minutes. Add olive oil, onion and garlic to the inner pot, stirring well
with a long-handled wooden spoon. Once the onion has softened,
add rice and sauté until well coated. Add vermouth and stir until the
liquid has been absorbed. Stir in the chicken broth and whipping
cream, mix well, and close the lid. The rice cooker will automatically
adjust to a gentle simmer to finish cooking. Once the rice cooker
switches to Keep Warm, open the lid and stir in the butter and
Parmesan cheese. Serve while warm.
SERVES 4-6.
For additional recipes, visit us at
www.AromaCo.com
21.