Rice Cooker Cookbook
Page 27
INGREDIENTS | SERVES 2
1 tablespoon extra-virgin olive oil
½ tablespoon butter
4 shallots, thinly sliced
3 small bundles Kai Lan, stalks and leaves separated
½ cup water (adjust as needed during cooking)
Salt, to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the butter and shallots and pan-fry for about 3 to 4 minutes, until shallots turn soft and slightly caramelized, covering rice cooker occasionally in the process of frying. Remove and set aside. Leave the remaining oil in the pot.
Add the Kai Lan stalks to the pot and pan-fry for about 2 minutes, covering the rice cooker occasionally in the process of cooking.
Add the Kai Lan leaves and toss well with the stalks. Add 2 tablespoons of water, cover the rice cooker, and allow to simmer for 1 to 2 minutes.
Sprinkle with salt and return the shallots to the pot. Toss well in the pot before serving. If mixture appears too dry, add remaining water, cover rice cooker, and simmer for about 1 to 2 minutes, then serve.
Cooking Tip
The thick stems of Kai Lan take a long time to cook compared to the leaves. It is important to cook the stems first, then add the leaves toward the end of cooking. This will ensure that the vegetable is uniformly cooked.
Swiss Chard with Raisins
Add some toasted nuts to complement the sweet and tender raisins.
INGREDIENTS | SERVES 2
2 tablespoons extra-virgin olive oil
½ cup thinly sliced onions
½ pound Swiss chard, leaves and stems separated, both coarsely chopped
¼ cup golden raisins, divided use
½ cup water, divided use
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until soft, covering rice cooker occasionally in the process of frying.
Add the chard stems and fry for about 2 minutes. Add half the raisins and ¼ cup of the water and allow to simmer for 3 to 4 minutes, covering the rice cooker, until stems are softened.
Add chard leaves and remaining water and simmer, covered, for about 2 to 3 minutes until leaves become tender.
Sprinkle the remaining raisins over the vegetables before serving.
Do You Know?
Mature chard leaves and stalks are typically cooked to reduce the bitter flavor, especially in the stems. Lemon juice may be added to offset the bitterness of the dish.
Okra Stew
This recipe is adapted from gumbo, using some of the key gumbo ingredients such as onions and bell peppers.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely minced
1 medium-sized onion, finely chopped
1 cup finely chopped green bell peppers
1 cup finely chopped red bell peppers
½ pound okra, sliced into cubes (about ½-inch cubes)
6 ounces white mushrooms, sliced
½ (14½-ounce) can diced tomatoes, with juice
2 bay leaves
¼ cup water
Salt and ground black pepper, to taste
½ tablespoon all-purpose flour
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, onion, and bell peppers. Fry about 5 minutes until tender, covering rice cooker occasionally in the process of frying.
Add the okra, mushrooms, diced tomatoes, bay leaves, water, salt, and pepper. Cover rice cooker and allow to reach a slight simmer. Stir occasionally, then switch rice cooker to Warm and simmer for about 30 minutes until mixture reaches a slightly thick stew consistency.
About 5 minutes before the end of cooking, add the flour, stirring occasionally to further thicken the stew. Remove the bay leaves before serving.
CHAPTER 18
Mushrooms
Steamed Stuffed Mushrooms
Mushroom and Barley Soup
Mushroom Stew
Mushroom Curry
Mushroom Korma
Mushrooms and Green Pea Masala
Three-Cup Mushrooms
Mushrooms in Ginger and Soy
Stir-Fry Mushrooms with Celery and Carrots
Lightly Spiced Mushrooms with Beef
Garlic Mushrooms
Buttered Mushrooms with Onions and Herbs
Spicy Mushrooms
Steamed Stuffed Mushrooms
Mushrooms absorb moisture quite readily. With the marinated pork stuffing and sauce, the mushrooms become plump, juicy, and moist when steamed.
INGREDIENTS | SERVES 2 OR 3
¼ pound ground pork
½ tablespoon dark soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon grated ginger
1 tablespoon finely chopped green onions, divided use
½ teaspoon sesame oil
Salt and ground white pepper, to taste
½ tablespoon corn flour
½ lightly whisked egg
6 large fresh shiitake mushroom caps
1 teaspoon oyster sauce
½ teaspoon grated ginger
½ teaspoon brown sugar
Ground white pepper, to taste
3 tablespoons water
In a bowl, combine the pork with soy sauce, Chinese cooking wine, ginger, ½ tablespoon green onions, sesame oil, salt, pepper, corn flour, and egg. Form the mixture into meatballs (1-inch diameter) or a size that will fit into mushroom cavity. Stuff the pork mixture into the mushroom caps and set aside on a plate that will fit into the steamer insert or basket.
In a separate bowl, mix the oyster sauce, ginger, brown sugar, pepper, and water into a sauce and ladle over the stuffed mushrooms. Cover the plate of stuffed mushrooms with plastic wrap to prevent excess condensation during steaming.
Fill the rice cooker pot with water to about the 3-cup mark. Cover and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of mushrooms into the rice cooker, cover rice cooker, and steam for about 15 minutes until the pork cooks through.
Garnish with remaining green onions before serving.
Cooking Tip
Try to get mushrooms with medium or large caps, to allow room for stuffing. However, a smaller mushroom cap is a good idea if you intend to serve these as appetizers or starters, as they look cute and presentable.
Mushroom and Barley Soup
It is best to use at least two varieties of mushrooms to increase the depth of earthy flavors in this dish.
INGREDIENTS | SERVES 2 OR 3
4 cups water
2 ounces washed and cleaned pearl barley, soaked about 4 hours before using
1 tablespoon extra-virgin olive oil
3 shallots, thinly sliced
4 fresh shiitake mushroom caps, thinly sliced
6 white mushroom caps, thinly sliced
6 brown mushroom caps, thinly sliced
½ tablespoon butter
2 cups Vegetable Stock
1 bay leaf
Salt and freshly ground black pepper, to taste
½ teaspoon dried oregano, for garnish
Fill the rice cooker pot with 4 cups water. Cover the rice cooker and set to Cook. When water boils, add the barley, cover rice cooker, and boil about 25 minutes until barley softens. Strain the barley, reserving 2 cups of barley water. Set aside.
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft.
Add the mushrooms and fry for about 5 minutes or until mushrooms turn slightly tender, covering rice cooker occasionally in the process of frying.
Add the butter and mix well with mushrooms. Add the cooked barley and reserved barley water, vegetable stock, bay leaf, salt, and pepper. Mix well, cover rice cooker, and allow to com
e to boil.
Once boiling, switch to Warm and allow to simmer for about 20 minutes until mushrooms become tender. Remove bay leaves before serving.
Garnish with oregano and serve with crusty rolls.
Mushroom Stew
Place mushrooms in a vented package (such as a paper bag) and store them in the vegetable drawer of the refrigerator where there is cool air circulation.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons extra-virgin olive oil
1 medium-sized onion, thinly sliced
2 cloves garlic, finely minced
½ pound brown cremini mushroom caps, cleaned and roughly chopped
½ pound fresh shiitake mushroom caps, cleaned and roughly chopped
½ tablespoon butter
1 medium-sized potato, peeled and cubed (about ½-inch cubes)
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1 teaspoon fresh thyme
2 cups Vegetable Stock, or enough to immerse the potatoes and mushrooms
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper, to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until slightly soft. Add the garlic and fry about 3 minutes until fragrant.
Add the mushrooms and fry for about 3 minutes until mushrooms become soft (start to give off their liquid). Stir frequently, covering the rice cooker occasionally in the process of cooking.
Add the butter, followed by potatoes, rosemary, sage, and thyme. Mix well. Stir in the vegetable stock, cover rice cooker, and allow to come to a boil.
Once boiling, switch to Warm and simmer for about 20 minutes until potatoes are soft and disintegrate when pierced with a fork and the soup slightly thickens.
Stir in parsley, salt, and pepper. Mix well and cook at Warm for about 2 to 3 minutes. Serve immediately.
Cooking Tip
If you intend to have leftovers, store the stew covered in an airtight container in the refrigerator for up to three days. If it becomes too thick to be reheated, add some extra stock to thin it down.
Mushroom Curry
Many supermarkets sell prepackaged mixed-variety fresh mushrooms. Be on the lookout for this convenient choice.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
3 shallots, thinly sliced
1 clove garlic, finely minced
1 teaspoon grated ginger
½ teaspoon ground fennel seeds
1-inch cinnamon stick
3 cloves
1 teaspoon curry powder
¼ teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon red chili powder
1 tomato, finely chopped
½ pound mixed mushroom caps, roughly chopped
2 cups water (adjust as needed during cooking)
Salt, to taste
1 tablespoon finely chopped cilantro leaves, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft.
Add the garlic, ginger, fennel, cinnamon, and cloves. Fry about 3 minutes until fragrant.
Add the curry powder, turmeric, pepper, and chili powder. Mix well.
Stir in tomatoes and cook for about 8 to 10 minutes, cover rice cooker occasionally in the process of cooking.
Add the mushrooms, water, and salt. Cover the rice cooker and allow to come to a boil.
Once boiling, switch to Warm and simmer for 30 minutes until mushrooms become tender.
Garnish with cilantro before serving.
Mushroom Korma
Korma is a type of mild curry or stew made by adding milk, cream, yogurt, or coconut milk.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
1 medium-sized onion, thinly sliced
1 teaspoon grated ginger
1 clove garlic, finely minced
½ teaspoon ground cumin
½ teaspoon ground coriander 2 cardamom pods
½ teaspoon turmeric
½ pound mixed (white and cremini) mushrooms, whole caps without stem
3 tablespoons water
½ cup plain yogurt
Salt and ground black pepper, to taste
1 tablespoon finely chopped cilantro leaves, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until slightly soft.
Add the ginger, garlic, cumin, coriander, cardamom, and turmeric and fry for about 2 minutes, stirring constantly, until fragrant.
Add the mushrooms and water, cover rice cooker, and bring to a simmer.
Once simmering, add the yogurt, stir gently, switch to Warm, and cook about 20 minutes, stirring occasionally until the mushrooms are tender.
Add salt and pepper. Garnish with cilantro leaves.
Cooking Tip
Yogurt is a popular dairy product used in Indian cooking. It can be a good substitute for cream or milk but it does not work in every recipe. It depends on the dish itself. Yogurt tends to be slightly sour, so in a recipe that uses milk and lemon juice as ingredients, yogurt might be a good substitution.
Mushrooms and Green Pea Masala
Ghee is often used in Indian cooking as the cooking oil. You can substitute the vegetable oil in this recipe with ghee, and the flavors brought to the final dish will be different.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
1 medium-sized onion, thinly sliced
1 teaspoon grated ginger
1 clove garlic, finely minced
¼ teaspoon turmeric
½ teaspoon red chili powder
½ (14½-ounce) can diced tomatoes, with juice
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon garam masala
½ pound mixed (white and cremini) mushrooms, whole caps without stem
1 cup frozen peas
½ cup water
Salt and ground black pepper, to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add onions and fry about 5 minutes until slightly soft.
Add the ginger, garlic, turmeric, and chili powder. Fry for about 2 minutes, stirring constantly, until fragrant.
Stir in tomatoes, cumin, coriander, garam masala, mushrooms, peas, and water. Cover rice cooker and bring to a simmer.
Once simmering, lift up rice cooker lid, stir occasionally, and continue to simmer about 10 to 12 minutes until gravy slightly reduces (thickens) and mushrooms are tender.
Add salt and pepper, and stir well. Cover rice cooker, switch to Warm, and simmer for about 1 minute.
Three-Cup Mushrooms
You can find oyster mushrooms and trumpet mushrooms in most Asian supermarkets and some other larger supermarkets. These are “meaty” mushrooms and are good substitutes when adapting meat recipes to vegetarian recipes.
INGREDIENTS | SERVES 2 OR 3
¼ cup dark soy sauce
½ cup water
¼ cup Chinese cooking wine, divided use
½ tablespoon brown sugar
¼ cup sesame oil
1 teaspoon grated ginger
2 cloves garlic, finely minced
3 ounces oyster mushrooms
3 ounces trumpet mushrooms, sliced along the stems
3 ounces shiitake mushrooms
½ cup fresh basil leaves
1 fresh red chili pepper, seeded and thinly sliced
In a small bowl, mix soy sauce, water, half the amount of Chinese cooking wine, and brown sugar. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets war
m, add the ginger and garlic and fry about 3 minutes until fragrant.
Add the mushrooms and fry about 5 to 8 minutes until mushrooms turn slightly tender, covering rice cooker occasionally in the process.
Add the prepared sauce and stir well. Cover rice cooker and allow it to come to a simmer for 5 to 8 minutes, lifting rice cooker lid and stirring occasionally if mixture bubbles too vigorously. If bubbling too much, switch to Warm and simmer for about 15 minutes until mushrooms cook through and sauce slightly reduces (thickens).
Before serving, switch back to Cook. Once simmering, drizzle in remaining Chinese cooking wine and add fresh basil and red chili. Mix well and simmer for about 1 minute. Best served with steamed rice.
Cooking Tip
Oyster mushrooms have caps that look like a fan and have cream-colored gills. The caps grow directly on wood, and so the mushrooms have no stems. If the caps are too big, slice them into halves before using. Trumpet mushrooms look very different from oyster mushrooms. They have thick, fleshy stems and a small cap relative to the size of the stem. While the stems of some species of mushrooms tend to be tough and are not used in cooking, the thick stems of the trumpet mushrooms are firm and constitute the main “flesh” of these mushrooms. Thinly slice the stems before using.