I picked up a small, and I do mean small, rice cooker today. My old slow cooker that my mum got me is nearing the end of its life. I ordered this one online through Superstore. The description said it fits six cups. But the dish is very shallow compared to what I was expecting. It’s a Black and Decker model which is usually good to me. We’ll see how this turns out.
Initially, I was going to cook up some sausage for this but thought I would throw in some deli chicken strips instead.
This recipe is simple to follow. Like usual, I rarely measure things. Just go with what feels right for you. Remember, this is single cooking after all.
Cooking time: 20 minutes
PRO tip: batch prep ingredients when you bring them home from the store. Wash and pre-cut all your veggies and store in storage containers – glass works best.
- 1 cup of pasta (I went with penne)
- 3/4 cups of water
- 1/4 cups of milk or cream
- A dash of olive oil
- 1 cup of fresh mushrooms
- 1 cup of fresh grape tomatoes
- 1 cup of green or yellow onions
- 1.5 cups of cooked chicken slices (or your choice of protein)
- Spices: thyme, oregano, black pepper, salt and basil
- 1 cup of shredded cheese (I used cheddar)
- Pinch of parsley
- Add water and milk to the bowl
- Add in vegetables
- Add in spices
- Give it a good stir
- Cook for about 20 minutes
- Add in shredded cheese and parsley
- Cook for additional time or until noodles are tender
I’m going to wait until it’s cooked before adding in some sour cream. I’m hoping that I didn’t add in too much water. This is my first time using a rice cooker. So, fingers crossed it goes well. I’m writing this out as it cooks.
In hindsight, heating up chicken didn’t work well here. Next time, I’ll do this recipe in the oven.
Soups and Stews
- Barley and vegetable soup
- Beef with rum stew
- Slow-cooked beef stew
- Creamy tomato and vegetable soup (a winner)
- Creamy asparagus and kale soup
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