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

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

Y

Z

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

Chronicle Ebooks