2 tbsp ( 40 mL) oil
3 mushrooms, sliced
2/3 cup (150 mL) long grain and wild rice mix
2 tsp (10 mL) vegetable stock powder
1 cup (250 mL) tomato or vegetable juice
1 cup (250 mL) water
1/2 cup (125 mL) sliced carrots
1/2 cup (125 mL) cut-up green beans or long beans
1/2 cup (125 mL) broccoli florets
1/2 cup (125 mL) cauliflower florets
1/4 cup (50 mL) sliced red capsicum (bell pepper)
3 shallots, chopped
1/4 cup (50 mL) toasted almonds
In the rice cooker pan put oil and mushrooms. Set to COOK and cook 3 minutes.
Stir in rice mixture. Cook for 1 -2 minutes.
Add stock powder, tomato juice and water. Cover and cook for 10 minutes.
Add sliced carrots. Cover and cook 5 minutes.
Add green beans, broccoli and cauliflower florets. Cover and cook until unit switches to WARM/OFF.
Stir in red capsicum, shallots and toasted almonds.
Posted: 5/7/2011 3:31:44 PM