Tag Archives: rice cooker

Rice Cooker Cuisine: Persian-Inspired Rice & Lentils

This dish was my attempt to recreate the dish I had at Noon-O-Kabab a few weeks ago. As you’ll see, my creation doesn’t look anything like adas polo, but it was easy to make, made my kitchen wonderfully fragrant, and was a pretty good replication in terms of flavor.

Ingredients:

1 cup brown rice
1 cup lentils (I used red)
2 cloves garlic, minced
1/2 an onion, chopped
2 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
olive oil

I put the brown rice and lentils in my rice cooker pot, rinsed them, and then added water to fill up to the 2 cup line. I did measure out the water this time around for those of you who don’t have a rice cooker: it was just under two cups of water. I also want to note that the rice was slightly undercooked, so I will go with 2 and a half to 3 cups of water next time. I put the pot in the cooker and then turned it on.

Immediately after pushing the “on” button, I prepared the garlic, onion, and dates. I then heated some olive oil in a pan and browned the garlic, onion, and dates along with the spices. When the onions were nearly translucent, I removed it from heat and then added it to the rice cooker pot, stirring it in to the rice and lentils. Tip: use a wooden spoon or spatula when mixing stuff around in a rice cooker! Anything metal can scratch the pot and that is no bueno.

I stirred the mixture every 5-10 minutes to keep it from sticking. It stuck a bit anyway. Sigh. The above photo how it looked when the rice cooker first thought it was finished. I gave it a quick stir and pushed the “on” button again, and it cooked for at least another 5 minutes.

Finished! I had a moment of panic at first (uhhh… where did my lentils go! I need my protein and iron!) but the lentils had gotten mushed in with the rice pretty quickly.

I sprinkled some salt and pepper on tomato, onion, and bell pepper and broiled it in the toaster oven for about 10 minutes. They were a great accompaniment to the rice and lentils.

Mmmmm… cinnamon…. –Melissa

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Rice Cooker Cuisine: Persian-Inspired Rice & Lentils

This dish was my attempt to recreate the dish I had at Noon-O-Kabab a few weeks ago. As you’ll see, my creation doesn’t look anything like adas polo, but it was easy to make, made my kitchen wonderfully fragrant, and was a pretty good replication in terms of flavor.

Ingredients:

1 cup brown rice
1 cup lentils (I used red)
2 cloves garlic, minced
1/2 an onion, chopped
2 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp cumin
salt and pepper to taste
olive oil

I put the brown rice and lentils in my rice cooker pot, rinsed them, and then added water to fill up to the 2 cup line. I did measure out the water this time around for those of you who don’t have a rice cooker: it was just under two cups of water. I also want to note that the rice was slightly undercooked, so I will go with 2 and a half to 3 cups of water next time. I put the pot in the cooker and then turned it on.

Immediately after pushing the “on” button, I prepared the garlic, onion, and dates. I then heated some olive oil in a pan and browned the garlic, onion, and dates along with the spices. When the onions were nearly translucent, I removed it from heat and then added it to the rice cooker pot, stirring it in to the rice and lentils. Tip: use a wooden spoon or spatula when mixing stuff around in a rice cooker! Anything metal can scratch the pot and that is no bueno.

I stirred the mixture every 5-10 minutes to keep it from sticking. It stuck a bit anyway. Sigh. The above photo how it looked when the rice cooker first thought it was finished. I gave it a quick stir and pushed the “on” button again, and it cooked for at least another 5 minutes.

Finished! I had a moment of panic at first (uhhh… where did my lentils go! I need my protein and iron!) but the lentils had gotten mushed in with the rice pretty quickly.

I sprinkled some salt and pepper on tomato, onion, and bell pepper and broiled it in the toaster oven for about 10 minutes. They were a great accompaniment to the rice and lentils.

Mmmmm… cinnamon…. –Melissa

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Rice Cooker Cuisine: Arroz con Gandules

Arroz gon gandules has always been an exotic dish to me. I imagined that in order to cook it well, you needed someone’s abuela to teach you. Therefore, I never tried making it. Ever. Until yesterday. I found myself craving it and also wanting to cook something that was easy to bring for lunch and reheat at work.

Ingredients:
4oz dried gandules
1 cup rice, uncooked
1 packet Sazon Con Culantro Achiote
3 clove garlic, minced
1/2 onion, diced
1/2 tomato, diced and crushed
olive oil
salt and pepper

I went to the store looking for frozen green gandules but settled for dry non-green ones. I took the beans beans and left them to soak for about 6.5 hours. I literally left them: I left the house and wore myself out doing stuff, so believe me when I say that the last thing I wanted to do when I got home was slave over a stove. So, I decided to use a rice cooker.

In a perfect world, I would have boiled the beans a little bit at this point. But, I didn’t. And things still turned out OK. Here’s what I did do: I rinsed and drained the beans and added them along with the rice and the seasoning packet to the rice cooker pot. Then, I heated up the onions, garlic, and tomato in a pan with some olive oil. I first let the garlic and onion heat up. Then I added the tomato, crushing them with my hand before while adding them to the pan. When the tomato was soft, the onion was translucent, and there was some nice liquid in the pan, I added all the pan contents to the pot with the rice and beans.

Now, here is where I get really scientific. I added enough water to the pot to hit the 3 cup line. This doesn’t mean three cups of water. I don’t know what it means. You’ll have to ask my rice cooker. My rice cooker doesn’t talk. I’m sorry! I mixed the ingredients and then turned on the rice cooker.

Here’s what it looked like about 10-15 minutes in. Now, even though my intent was to let this dish cook itself without me having to supervise, I should have stirred things every 7-10 minutes to prevent sticking. Of course, I kind of enjoy sticky rice, so it ended up OK. After the rice cooker declared things finished, I stirred up the rice again and pressed the cook button again. It went for at least another 5 minutes. Here’s how it looked:

I was worried my rice would be too mushy. It ended up perfect. I was worried my beans wouldn’t cook all the way through. They weren’t as soft as I would have hoped, but they turned out okay. Boiling the beans beforehand would have helped. I’m actually surprised that this didn’t turn into a soupy mess.

I’m really happy with how this turned out and I know my next attempt at making it will be even better! Things I will do next time is throw in some minced fresh cilantro, more garlic, more salt, maybe some spice, and some chopped olives. Yummm….

Not bad for a “lazy” dish! –Melissa

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