Rice Cooker Quotes

What shop did this book come from? she asked. Her father was looking worried at the cooker. He always got rice wrong. I don't know, Brooksie, he said, I don't remember. That was unimaginable, not remembering where a book has come from! and where it was bought from! That was part of the whole history, the whole point, of any book that you owned! And when you picked it up later in the house at home, you knew, you just knew by looking and having it in your hand, where it came from and where you got it and when and why you'd decided to buy it.

Among the elite in Pyongyang, one of the most coveted signifiers of status is an electric rice cooker.

Perhaps the deepest indication of our slavery is the monetization of time. It is a phenomenon with roots deeper than our money system, for it depends on the prior quantification of time. An animal or a child has “all the time in the world.” The same was apparently true for Stone Age peoples, who usually had very loose concepts of time and rarely were in a hurry. Primitive languages often lacked tenses, and sometimes lacked even words for “yesterday” or “tomorrow.” The comparative nonchalance primitive people had toward time is still apparent today in rural, more traditional parts of the world. Life moves faster in the big city, where we are always in a hurry because time is scarce. But in the past, we experienced time as abundant. The more monetized society is, the more anxious and hurried its citizens. In parts of the world that are still somewhat outside the money economy, where subsistence farming still exists and where neighbors help each other, the pace of life is slower, less hurried. In rural Mexico, everything is done mañana. A Ladakhi peasant woman interviewed in Helena Norberg-Hodge’s film Ancient Futures sums it all up in describing her city-dwelling sister: “She has a rice cooker, a car, a telephone—all kinds of time-saving devices. Yet when I visit her, she is always so busy we barely have time to talk.” For the animal, child, or hunter-gatherer, time is essentially infinite. Today its monetization has subjected it, like the rest, to scarcity. Time is life. When we experience time as scarce, we experience life as short and poor. If you were born before adult schedules invaded childhood and children were rushed around from activity to activity, then perhaps you still remember the subjective eternity of childhood, the afternoons that stretched on forever, the timeless freedom of life before the tyranny of calendar and clocks. “Clocks,” writes John Zerzan, “make time scarce and life short.” Once quantified, time too could be bought and sold, and the scarcity of all money-linked commodities afflicted time as well. “Time is money,” the saying goes, an identity confirmed by the metaphor “I can’t afford the time.” If the material world

Sweet braised black soybeans, crisp yellow sprouts with scallion and sesame oil, and tart, juicy cucumber kimchi were shoveled into our mouths behind spoonfuls of warm, lavender kong bap straight from the open rice cooker. We'd giggle and shush each other as we ate ganjang gejang with our fingers, sucking salty, rich, custardy raw crab from its shell, prodding the meat from its crevices with our tongues, licking our soy sauce-stained fingers. Between chews of a wilted perilla leaf, my mother would say, "This is how I know you're a true Korean.

Cooking Rice If you have a rice cooker it is simply two parts water to one part rice (white or brown). If you have no rice cooker then add to a pot and cover, simmer on low for around 20 minutes for white rice and 40 minutes for brown. I like to add chicken bouillon to flavor my rice. Large

The rays of the setting sun stretched far into the room. Root traced the circles around the twin primes as the steam from the rice cooker floated in from the kitchen. The Professor stared through the window as if he were looking out at the desert, though all he could really see was his tiny, neglected garden.

Look what pressure(cooker) does to Rice. It makes the hard and tough rice go soft.

Jadi kalau pas rasa lapar itu tiba tiba menyerang usus dan lambungnya, maka ia dengan santai dan seenaknya nyelonong begitu saja ke dalam rumah. Lalu berjalan berlenggang ke dapur dan membuka tudung saji di meja makan. Bila ia tak menemukan sesuatu di dalam tudung saji itu, maka ia tak akan segan untuk membuka lemari es. Dan tentu saja, seperti yang kita duga, maka apa saja yang ada di dalam lemari es itu akan disikatnya. Ia tak butuh ijin untuk mencaplok apa saja yang ia temukan; persediaan susu buat seminggu dan botol botol minuman ringan, puding di atas talam, kue kue kecil dalam toples, roti dan selai, buah entah itu pisang, anggur, mangga atau pepaya. Semua akan disikatnya tanpa ba, bi, atau bu. Jangan kata kalau ditemukannya potongan daging, keratan ikan, gundukan ayam atau kantongan sosis. Barangkali yang membedakan dia sama anjing atau babi adalah, dia masih merasa perlu untuk memasaknya terlebih dahulu. Dan tak kira kira, tanpa segan dia akan menggunakan semua bumbu, sayur mayur dan persediaan sambal yang ada di kulkas untuk pelengkap santapannya itu. Dan tentu saja, nasi di dalam rice cooker tak terkecuali.

The more monetized society is, the more anxious and hurried its citizens. In parts of the world that are still somewhat outside the money economy, where subsistence farming still exists and where neighbors help each other, the pace of life is slower, less hurried. In rural Mexico, everything is done mañana. A Ladakhi peasant woman interviewed in Helena Norberg-Hodge's film Ancient Futures sums it all up in describing her city-dwelling sister: "She has a rice cooker, a car, a telephone — all kinds of time-saving devices. Yet when I visit her, she is always so busy we rarely have time to talk." For the animal, child, or hunter-gatherer, time is essentially infinite. Today its monetization has subjected it, like the rest, to scarcity. Time is life. When we experience time as scarce, we experience life as short and poor. If you were born before adult schedules invaded childhood and children were rushed around from activity to activity, then perhaps you still remember the subjective eternity of childhood, the afternoons that stretched on forever, the timeless freedom of life before the tyranny of calendar and clocks. "Clocks," writes John Zerzan, "make time scarce and life short." Once quantified, time too could be bought and sold, and the scarcity of all money-linked commodities afflicted time as well. "Time is money," the saying goes, an identity confirmed by the metaphor "I can't afford the time.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

Indeed, food and femininity were intertwined for me from very early on. Cooking was the domain not of girls, but of women. You weren’t actually allowed to cook until you mastered the basics of preparing the vegetables and dry-roasting and grinding the spices. You only assisted by preparing these mise en places for the older women until you graduated and were finally allowed to stand at the stove for more than boiling tea. Just as the French kitchens had their hierarchy of sous-chefs and commis, my grandmother’s kitchen also had its own codes. The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food.

In addition to these international climbers, we were supported by a climbing team of Nepalese Sherpas, led by their Sirdar boss, Kami. Raised in the lower Himalayan foothills, these Sherpas know Everest better than anyone. Many had climbed on the mountain for years, assisting expeditions by carrying food, oxygen, extra tents, and supplies to stock the higher camps. As climbers, we would each carry substantial-sized packs every day on Everest, laden with food, water, cooker, gas canisters, sleeping bag, roll mat, head torch, batteries, mittens, gloves, hat, down jacket, crampons, multitool, rope, and ice axes. The Sherpas would then add an extra sack of rice or two oxygen tanks to that standard load. Their strength was extraordinary, and their pride was in their ability to help transport those life-giving necessities that normal climbers could not carry for themselves. It is why the Sherpas are, without doubt, the real heroes on Everest. Born and brought up at around twelve thousand feet, altitude is literally in their blood. Yet up high, above twenty-five thousand feet, even the Sherpas start to slow, the way everyone, gradually and inevitably, does. Reduced to a slow, agonizing, lung-splitting crawl. Two paces, then a rest. Two paces, then a rest. It is known as the “Everest shuffle.

The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food. This, of course, was in stark contrast to what was considered womanly or desirable in the West, especially when I started modeling. To look good in Western clothes you had to be extremely thin. Prior to this, I never thought about my weight except to think it wasn’t ever enough. Then, with modeling, I started depending on my looks to feed myself (though my profession didn’t allow me to actually eat very much). When I started hosting food shows, my career went from fashion to food, from not eating to really eating a lot, to put it mildly. Only this time the opposing demands of having to eat all this food and still look good by Western standards of beauty were off the charts. This tug-of-war was something I would struggle with for most of a decade.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

Most of their appliances confused her, but the rice cooker was an endless source of fascination.

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

During my bachelor days, I would regularly order Chinese food for delivery—usually broccoli and garlic sauce (hold the white rice). Then I’d throw brown rice or quinoa along with dried lentils into my rice cooker and steam or microwave a pound of greens. By the time the delivery arrived, everything was ready and I would just mix it all together and have more than enough for leftovers.

The only legumes I have the patience to cook from scratch are lentils. They cook quickly and don’t need to be presoaked. You can just simmer them as you would pasta, in a pot with an abundance of water, for about half an hour. In fact, if you’re making pasta and have the time, why not let some lentils boil in the water for twenty minutes before adding in the pasta? Lentils are great in spaghetti sauce. That’s what I do when I make rice or quinoa: I throw a handful of dried lentils into the rice cooker, and they’re done when the grain is cooked. Mashed and seasoned cooked lentils also make a great veggie dip. Double check marks!

Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.

Do they have rice…? And do they have rice cookers?

RICE CAKES These are now a staple for the whole pro peloton. They are super-easy to make and can provide a tasty snack for kids as well. I have used these in other endurance sports, including Olympic sailing. Servings 20 Calories per serving: 157 kcal Carbohydrate per serving: 23 g Fat per serving: 6 g Protein per serving: 3 g INGREDIENTS 500 g white short-grain rice 1 l water 2 tbsp coconut oil 2 tbsp sugar (white or brown) 1 tsp vanilla extract 300 g cream cheese (or 200 g creamed coconut) METHOD 1. In a rice cooker, cook the rice with the water, sugar, vanilla and coconut oil. If you are not using a rice cooker, follow the instructions on the rice packet. 2. When cooked, mix in the cream cheese. For a non-dairy alternative, substitute 200 g of creamed coconut.

In a haze, I ordered a rice cooker from the Wolfgang Puck Bistro Collection, a cubic zirconia tennis bracelet, two push-up bras with silicone inserts, and seven hand-painted porcelain figurines of sleeping babies.

In a haze, I ordered a rice cooker from the Wolfgang Puck Bistro Collection, a cubic zirconia tennis bracelet, two push-up bras with silicone inserts, and seven hand-painted porcelain figurines of sleeping babies.

A lot of Japanese use their cats,” she said. “They’re not in the photo with the cat?” I asked. “Nope. Just the cat. Or their rice cooker.

Ingredients 1. lb. dried red beans Water for soaking Ham, cut into small chunks (as much as you desire) 1.½ tsp. salt 1. tsp. pepper 4 C. water 1. 6-oz. can tomato paste 1. 8-oz. can tomato sauce 4 garlic cloves, minced Hot, cooked rice 1. Soak beans in water for 8 hours. Drain and discard soaking water. 2. In slow-cooker, combine remaining ingredients except for rice; mix well. 3. Cover and cook on LOW for 6–8 hours, or until beans are soft. 4. Serve over rice.

Spicy Cream of Chicken Soup Ingredients: 1 large onion, chopped 2 carrots, chopped 1 1/2 garam masala 5 cups chicken stock 1/4 cup parsley 3 pound chicken, quartered 1/2 cup long grain rice 1 cup half and half cream 1 cup frozen peas Salt and pepper to taste Directions: 1. Add onion, carrots, stock, parsley, garam masala, chicken, and rice to slow cooker and stir. 2. Cover and set slow cooker to low heat for 9 to 10 hours. 3. Remove chicken from stock with a slotted spoon and place on cutting board. 4. Remove meat from bones; dice chicken; dispose of skin and bones. Leave chicken on cutting board for now. 5. Puree vegetables and stock in a food processor until smooth; return to slow cooker. 6. Add cream and peas to slow cooker; return chicken to slow cooker. 7. Add salt and pepper until it reaches desired taste. Also, add more garam masala if desired. 8. Cover and set slow cooker on low for 20 minutes. Serving Suggestions: Add a delicious side of carrot or coconut rice to this spicy and savory soup.

Sometimes the person wouldn’t be in the photo at all. I asked what they would post instead. “A lot of Japanese use their cats,” she said. “They’re not in the photo with the cat?” I asked. “Nope. Just the cat. Or their rice cooker.

Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced

Spiced Coconut Chicken and Rice

rice

In the evening, Kye used our rice cooker to make homemade yaksik. She mixed rice with local honey, soy sauce, and sesame oil, adding pine nuts, pitted jujubes, raisins, and chestnuts. She rolled the mixture out on a cutting board and divided the flattened cake into smaller squares. Fresh out of the rice cooker it was steaming and gooey. The colors were golden and autumnal, the jujubes a rich, dark red, the light-beige chestnuts framed by the bronze, caramelized rice.

The party issued regular edicts saying that men shouldn’t allow the hair on top of their head to grow longer than five centimeters—though an exemption was granted for balding men, who were permitted seven centimeters. If a violation was severe, the offender could be arrested by the Public Standards Police. There were also kyuch’aldae, mobile police units who roamed the streets looking for offenders and had the right to barge into people’s houses without notice. They would look for people who used more than their quota of electricity, a lightbulb brighter than 40 watts, a hot plate, or a rice cooker.

Standing at the counter, we’d open every Tupperware container full of homemade banchan, and snack together in the blue dark of the humid kitchen. Sweet braised black soybeans, crisp yellow sprouts with scallion and sesame oil, and tart, juicy cucumber kimchi were shoveled into our mouths behind spoonfuls of warm, lavender kong bap straight from the open rice cooker. We’d giggle and shush each other as we ate ganjang gejang with our fingers, sucking salty, rich, custardy raw crab from its shell, prodding the meat from its crevices with our tongues, licking our soy sauce–stained fingers. Between chews of a wilted perilla leaf, my mother would say, “This is how I know you’re a true Korean.

rice cooker looked neat, too—when Cecilia wasn’t drawing up orders for her custom bullet journals, she loved cooking, so she’d probably want to try it. Maybe she could borrow Ojiichan’s phone and call her sisters to meet up— “Tessa-chan, over here!” Ojiichan hollered from the corner. “But, look!” Tessa gestured at the next shop. The sparkling clear displays of the arcade games reeled her in, teeming with a special kind of magic. The machines were stuffed with all sorts of plushies and even themed chocolate and snacks from her favorite animes. Ojiichan smiled. “We’re going to be late. I still have to fill out the paperwork for you two.” “Why do I need to register for an antique store?” Tessa asked. Couldn’t they spend time looking around Tokyo instead of just staying in a musty old shop? Jin’s jaw dropped, his eyes already glued to something. “Wait, we’re going here?” Tessa followed his gaze to the building Ojiichan was standing in front of. Exercise Land? That sounded like the polar opposite of cool. Slowly, she read the big poster board set in front: Starting at noon! Move to the beat, and join us for our most popular senior aerobics

1 teaspoon extra-virgin olive oil ½ cup brown rice 3 cups low-sodium vegetable broth, divided 4 collard leaves, ribs removed, chopped into thin ribbons ½ cup minced red onion 1 tablespoon minced ginger 2 tablespoons tomato paste ¼ cup unsalted creamy peanut butter 1 teaspoon Sriracha ⅛ teaspoon sea salt ¼ cup roughly chopped cilantro, for garnish Lime wedges, for garnish 2 tablespoons roasted peanuts, roughly chopped, for garnish 1. Grease the inside of the slow cooker with olive oil. 2. Put the rice, 2 cups of broth, collard greens, and onion in the slow cooker. 3. In a medium bowl, whisk together the remaining 1 cup of broth, ginger, tomato paste, peanut butter, Sriracha, and salt. Stir this mixture into the slow cooker. 4. Cover and cook on low for 6 to 8 hours. Garnish each serving with fresh cilantro, a lime wedge, and the peanuts.

calories and no fat. 1 ounce dried wild mushrooms 1 teaspoon extra-virgin olive oil ½ cup minced onion 1 cup diced button mushrooms 1 teaspoon fresh thyme 1 cup short-grain white rice 2 cups low-sodium chicken or vegetable broth ⅛ teaspoon sea salt Freshly ground black pepper 2 tablespoons grated Parmesan cheese 2 tablespoons minced fresh parsley, for garnish ½ lemon, cut into wedges, for garnish 1. Soak the dried mushrooms in 1 cup of very hot water while you prepare the other ingredients. 2. While the mushrooms are soaking, grease the inside of the slow cooker with the olive oil. Add the onion, button mushrooms, thyme, rice, and broth. Season with the salt and pepper and stir everything to mix well. 3. Remove the soaked mushrooms from the hot water, roughly chop them, and add them to the slow cooker. 4. Cover and cook on low for 6 to 8 hours, until the rice is tender and all the liquid is absorbed. Just before serving, stir in the Parmesan cheese and garnish each serving with the fresh parsley and a lemon wedge.

Don’t just say “this rice cooker can cook five different kinds of rice.” Instead, say “I’ve been able to use this rice cooker to cook five delicious kinds of rice.” It

The automatic rice cooker was launched in 1955 in Japan, revolutionizing housewives' daily routines. Before that, people cooked rice in a heavy pot over a stove.

1 teaspoon oregano 2 teaspoons salt 3 tablespoons Sofrito (45 g) (page 115) ½ cup (130 g) tomato paste 1½ cups (355 ml) water 1 teaspoon (5 ml) apple cider vinegar 4 medium potatoes, cubed 1 teaspoon xanthan gum Put all ingredients in a slow cooker except potatoes and xanthan gum. Cook on low for 6 hours. One hour before it’s finished cooking, add potatoes. When fully cooked, take out 1 cup (235 ml) of liquid and blend it with xanthan gum in the blender. Pour into slow cooker and mix gently. Serve with rice or quinoa.

The smothered chicken and gravy, collard greens, and the black-eyed peas she'd modified to make vegetarian for Sierra were ready and warm on the stove. The rice waited patiently in the rice cooker on the counter. The corn fritters were warming in the oven. The peach cobbler, fresh out of the oven, cooled on the counter next to a dish she hadn't told the Townsends about, which she'd covered in foil until it was time to bring it out. The entire house smelled heavenly, from the savory garlic and onion to the rich chicken-gravy to the cobbler's sweet cinnamon spice.