Rice Cooker Simple Risotto

Prep: 10 min, Cook: 15 min.
    *   1/4 cup unsalted butter
    *   3/4 cup onions\cooked
    *   1 cup white rice
    *   3-1/2 cups chicken stock
    *   1/2 cup dried mushrooms
    *   2 Tbs. parsley flakes
    *   1/4 tsp. dried sage
    *   1/3 cup dry red or white wine
    *   1/8 tsp. white pepper
    *   1/2 cup grated Parmesan cheese
Spray rice cooker pan with nonstick cooking spray and turn on. Add butter. 
When melted, sauté onions 3-4 minutes, or until softened. Stir in rice and cook
2-3 minutes, coating rice with onion mixture. Add remaining ingredients,
except  cheese. Cover and cook until rice cooker shuts off. Stir in Parmesan
just
before  serving.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the
number of servings in multiples of 4 only.
Per serving: calories 444, fat 16.3g, 34% calories from fat,  cholesterol
38mg, protein 16.7g, carbohydrates 53.5g, fiber 4.6g, sugar 3.3g,  sodium 874mg,
diet points 9.8.

Dietary Exchanges: Milk: 0.0,  Vegetable: 2.4, Fruit: 0.0, Bread: 2.2, Lean
meat: 1.4, Fat: 2.8, Sugar: 0.0,  Very lean meat protein: 0.0

Rice Cooker Spinach Rice with Tuna

Prep: 10 min, Cook: 30 min.
    *   2 cups water
    *   1 cup long grain rice
    *   1 Tbs. onion flakes
    *   7 ounces canned oil-packed tuna, drained with oil  reserved
    *   1 tsp. lemon zest
    *   10 ounces creamed spinach, thawed if frozen
    *   1/2 cup shredded cheddar cheese, optional
Spray rice cooker pan with nonstick cooking spray. Add water, rice, onion 
flakes and reserved tuna oil. Season with salt and pepper to taste. Cover and 
cook about 20 minutes, or until rice cooker shuts off. Gently stir in  tuna,
lemon zest and spinach. Cover and allow to stand 10 minutes more  before serving
sprinkled with cheese. 
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the
number of servings in multiples of 4 only.
Per serving: calories 391, fat 13.6g, 32% calories from fat,  cholesterol
36mg, protein 23.4g, carbohydrates 42.2g, fiber 1.3g, sugar 2.9g,  sodium 590mg,
diet points 9.2.

Dietary Exchanges: Milk: 0.0,  Vegetable: 0.7, Fruit: 0.0, Bread: 2.2, Lean
meat: 0.5, Fat: 2.2, Sugar: 0.0,  Very lean meat protein: 2.0

Rice Cooker Brown Rice and Green Chilies
Prep: 10 min, Cook: 50 min.

    * 1 cup brown rice
    * 3 cups water or chicken stock
    * 1 Tbs. onion flakes
    * 1/4 lb. canned roasted green chilies, drained and diced
    * 3/4 cup shredded cheddar cheese
    * 1 tomato\cooked, peeled, seeded and chopped
    * 1 Tbs. fresh cilantro

Spray rice cooker pan with nonstick cooking spray. Add first 3
ingredients and salt to taste. Cover and cook about 40 minutes, or
until rice cooker shuts off. Stir in remaining ingredients, except
cilantro. Cover and allow to stand 10 minutes more. Serve sprinkled
with cilantro.

This recipe serves 4 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 4 only.

Per serving: calories 274, fat 8.5g, 28% calories from fat,
cholesterol 22mg, protein 9.6g, carbohydrates 39.9g, fiber 2.5g, sugar
2.6g, sodium 476mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 2.3,
Lean meat: 0.8, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

Hot Rice

    2 cups uncooked rice
    1 can chicken broth
    1/4 lb butter
    1 onion, chopped
    1 bell pepper, chopped
    1/4 jar sliced Jalapeno peppers
    1 can mushrooms

Put all ingredients into a rice cooker and follow manufacturers instructions.

Rice Cooker Oatmeal

1-1/3 cups old fashioned oats, not quick cooking
2 cups apple juice
3/4 cup water
1/3 cup raisins
Spray rice cooker pan rack with nonstick cooking spray.. Add all
ingredients and salt to taste. Cover and cook about 20 minutes,
or until rice cooker shuts off, stirring once during cooking.
Cover and let stand 10 minutes more before serving.

This recipe serves 4 people. Due to the nature of this recipe,
it adjusts the number of servings in multiples of 4 only.

Rice Cooker Lemon Dill Rice

Prep: 10 min, Cook: 30 min.
1 cup jasmine rice
1-3/4 cups water
1 lemon, rind grated, 1 Tbs. lemon juice reserved
1/2 tsp. dill weed
1 Tbs. fresh parsley, minced, or 1 cup dried
2 Tbs. unsalted butter
Spray rice cooker pan with nonstick cooking spray. Add rice,
water and salt to taste. Stir in remaining ingredients. Cover
and cook about 20 minutes, or until rice cooker shuts off. Allow
to stand, covered, 10 minutes more before serving.

This recipe serves 4 people. Due to the nature of this recipe,
it adjusts the number of servings in multiples of 4 only.

Per serving: calories 238, fat 6.1g, 23% calories from fat,
cholesterol 16mg, protein 3.7g, carbohydrates 42.3g, fiber 2.2g,
sugar 1.1g, sodium 6mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread:
2.2, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat
protein: 0.0

Rice Cooker Seafood Risotto

Prep: 15 min

Cook: 30 min.
    *   1 quart plus 1 cup chicken stock
    *   2 Tbs. unsalted butter
    *   2 Tbs. olive oil
    *   1 cup onion\cooked, finely chopped
    *   2 cloves garlic, minced
    *   2 cups Arborio or short grain rice
    *   1 cup dry white wine
    *   2 Tbs. lemon juice
    *   1 tsp. tarragon
    *   2 Tbs. parsley flakes, or 1/4 cup
    *   1/4 tsp. red chili pepper flakes
    *   1/2 lb. small shrimp, peeled and deveined, patted  dry
    *   1/2 lb. scallops, washed and trimmed, patted  dry
Bring chicken stock to a boil on top of stove or in microwave, and hold at 
simmering. Spray rice cooker pan with nonstick cooking spray. Turn cooker on
and  add butter and oil until melted. Stir in onion and garlic and cook 1-2
minutes.  Add rice and stir to coat well with butter mixture. Stir in next 5
ingredients.  Slowly add hot stock, about 1/3 cup at a time, stirring
constantly.
When liquid  has been absorbed, slowly add more hot stock in same manner.
Continue this  process about 15 minutes until rice is tender. Add shrimp,
scallops
and salt and  pepper to taste. Cook another 1-2 minutes, stirring constantly,
until shrimp and  scallops are cooked throughout. 
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the
number of servings in multiples of 2 only. The instructions describe how to 
prepare the ingredients for one pan. There are enough ingredients to prepare
2  pans.
Per serving: calories 688, fat 16.3g, 23% calories from fat,  cholesterol
120mg, protein 34.7g, carbohydrates 87.5g, fiber 3.5g, sugar 3.7g,  sodium
1154mg, diet points 14.9.

Dietary Exchanges: Milk: 0.0,  Vegetable: 0.7, Fruit: 0.0, Bread: 4.6, Lean
meat: 0.9, Fat: 3.4, Sugar: 0.0,  Very lean meat protein: 2.3

Rice Cooker Rice Salad Deluxe

Prep: 15 min,

Cook: 15 min, plus refrigeration time.
    *   2 cups cooked rice
    *   1/2 cup canned kidney or garbanzo beans, rinsed  and drained
    *   1/4 lb. turkey ham, cut into slivers
    *   1/4 lb. Gouda cheese, cut into cubes
    *   2 Tbs. red onion\raw, finely chopped
    *   2 Tbs. fresh parsley, finely chopped
    *   1/4 tsp. crushed red pepper
    *   1/4 cup olive oil
    *   1 Tbs. cider vinegar
    *   1 Tbs. cider vinegar
    *   1/2 tsp. Italian herb seasoning
Combine first 7 ingredients and salt and pepper to taste in a bowl. Combine 
remaining ingredients and salt and pepper to taste in a jar with a
tight-fitting  lid. Shake vigorously until emulsified and pour over salad. Toss
lightly
and  refrigerate at least 1 hour before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the
number of servings in multiples of 4 only.
Per serving: calories 408, fat 23.5g, 52% calories from fat,  cholesterol
51mg, protein 16.2g, carbohydrates 33.1g, fiber 1.8g, sugar 2.1g,  sodium 537mg,
diet points 10.3.

Dietary Exchanges: Milk: 0.0,  Vegetable: 0.1, Fruit: 0.0, Bread: 1.7, Lean
meat: 1.0, Fat: 3.6, Sugar: 0.0,  Very lean meat protein: 0.3

Rice Cooker Rice Salad

Prep: 10 min,

Cook: 30 min, plus cooling  time.
    *   1-3/4 cups water
    *   1 cup long grain rice
    *   1/2 cup prepared salad dressing
Spray rice cooker pan with nonstick cooking spray. Add water, rice, and salt 
to taste. Cover and cook about 20 minutes, or until rice cooker shuts  off.
Let stand 10 minutes more. Transfer rice to a serving bowl and stir  in salad
dressing. Stir well and let cool before serving. 
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the
number of servings in multiples of 4 only.
Per serving: calories 287, fat 11.5g, 36% calories from fat,  cholesterol
8mg, protein 3.6g, carbohydrates 41.7g, fiber 0.6g, sugar 4.2g,  sodium 224mg,
diet points 7.1.

Dietary Exchanges: Milk: 0.0,  Vegetable: 0.0, Fruit: 0.0, Bread: 2.5, Lean
meat: 0.0, Fat: 2.1, Sugar: 0.0,  Very lean meat protein: 0.0

Rice Cooker Rice, Veggie, & Tofu
Prep: 10 min, Cook: 20 min.

    * 2 cups basmati rice, or white rice
    * 1 quart plus 1 cup water
    * 4 small green zucchini, thinly sliced
    * 4 small yellow zucchini, thinly sliced
    * 4 small carrots\raw, thinly sliced
    * 1 lb. firm tofu, cut into cubes
    * 1/2 cup grated Parmesan cheese, optional

Combine all ingredients in rice cooker. Turn on and cook for about 20
minutes, or until all liquid is absorbed. Fluff with a fork before
serving. Salt and pepper to taste.

Per serving: calories 525, fat 6.8g, 12% calories from fat,
cholesterol 7mg, protein 21.4g, carbohydrates 95.0g, fiber 7.4g, sugar
8.3g, sodium 242mg, diet points 10.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 5.3,
Lean meat: 0.5, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.8

Rice Cooker Sweet Corn


4 cobs fresh corn - cut to fit cooker if needed

1 cup water



Remove and discard corn husks and silk and trim cobs. Spray rice cooker pan and steamer rack with nonstick cooking spray.



Place corn cobs on steamer rack, pour in water, cover and cook about 10 minutes after water has boiled. Remove corn immediately.



Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.



Calories: 77, fat:1.1g, protein: 3.0g, carbohydrates: 17.1g, fiber: 2.4g, sugar: 5.2g, sodium: 15mg.



Source:

"Meals For You"

Rice Cooker Sausage Jambalaya

When my old crock pot quit working I only had my rice cooker and decided to use it as my crock pot. The Jambalaya turned out every bit as delicious as when using the crock pot for my jambalaya recipe.

Ingredients

• 2 lb. quality smoked sausage (sliced)
• 3 cups uncooked grain rice
• 2 cans Campbells French Onion soup
• 1 can water
• 1 med. onion, diced
• 1 med. bell pepper, diced
• 1 Tbsp. seasoning salt
• 1 stick butter
• salt and pepper to taste

Directions

Fry the smoked sausage in a frying pan on the stove. Stop to remove excess grease. Add all the remaining ingredients to the rice cooker and stir gently. Add cooked sausage after draining well. Push the cook button on the rice cooker and when the rice cooker stops cooking, it's ready. Serve in bowls with hot sauce and green salad.

Thai Rice (RICE COOKER RECIPE)



1 cup jasmine or basmati rice

2 cups canned coconut milk

1/4 tsp. cardamom

1/2 tsp. gr. coriander

1/4 tsp. salt

ribbons of fresh basil or cilantro leaves

for garnish (optional) See my notes



Add all ingredients to the rice cooker except basil

or cilantro. Cover and cook until rice cooker shuts

off, about 20 minutes.

Allow to stand 10 minutes, fluff and serve. Garnish

with basil or cilantro.