Rice Cooker Reviews

Anyone know any healthy rice recipes that are good to eat after work out, or just to bulk up? Anything with meat is a plus. You do not have to use your Zojirushi rice cooker for these dishes. But there are plenty of great tasting dishes that you can make with your Zoj. The Ultimate Rice Cooker Cookbook has plenty of recipes to try.

Rice makes the world go round, here are some recipes for rice dishes. I even added a sweet rice pudding to check out. Good luck with your bulking up.

Yum-Yum Casserole

Ingredients:

1 box (6 ounces) long grain or wild rice, cooked
1 pound broccoli, steamed
3 cups cubed, cooked chicken or ham
2 cups shredded cheddar cheese
2 cups sliced mushrooms
1 cup mayonnaise
1 can (10.75 ounces) cream of celery soup
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1 cup crushed croutons, mixed with 2 tablespoons margarine
1/4 cup grated Parmesan cheese

Preparation:

Heat oven to 350°F. Evenly coat 9-by-13-inch baking pan with nonstick cooking spray. Spread rice evenly in pan. Layer on broccoli, chicken, cheddar cheese and mushrooms.

Combine mayonnaise, soup, mustard and curry powder; mix well and pour over layers in pan. Sprinkle buttered croutons and Parmesan cheese over top.

Bake for 30 minutes, or until casserole is heated through, cheese is melted and croutons are golden brown.

Savory Nut Loaf

This nut loaf is a loose recipe because I never make it the same way twice. It depends on what I have on hand. If you are vegan, you do not have to use the eggs or cheese, or you could use soy cheese; add a little more veggie stock to make it moist enough. Leftover slices are great in a sandwich the following day.

Ingredients:

About 2 tablespoons olive oil
1 or 2 stalks celery, chopped fine
1 medium onion, chopped fine
5 or 6 cloves garlic, minced
About 1 cup sliced mushrooms, optional
About 1 cup any leftover chopped vegetables such as cauliflower, broccoli, squash, etc. (optional)
4 to 5 cups coarsely chopped nuts (pecans, almonds, walnuts, hazelnuts, cashews; use a couple of kinds, perhaps some sunflower or pumpkin seeds, too)
About 2 cups of cooked grains (rice, wheat, bulgur, quinoa, millet)
About 1 cup soft whole-wheat bread crumbs
2 to 3 eggs, lightly beaten
1/4 to 1/2 cup tomato or V-8 juice
1/2 to 1 cup vegetable broth, divided
2 to 3 teaspoons tamari soy sauce or Braggs’ Aminos
1 to 2 teaspoons fresh minced thyme or marjoram
1/2 cup fresh minced parsley leaves
Salt and freshly ground pepper

Preparation:

Heat oven to 350°F. Line loaf pan with foil and oil or butter it; set aside.
In medium sauté pan, heat oil over medium heat. Add celery and onion and sauté, stirring occasionally for 5 minutes. Add garlic and sauté for 1 minute more. Add mushrooms and other vegetables, if you are using them, and sauté for another 2 minutes or so.

In large bowl, combine nuts, grains and bread crumbs. Transfer sautéed vegetables to nut mixture. Add eggs, tomato juice, half the vegetable broth, tamari and herbs, and season with salt and pepper. Mix well to blend. If mixture seems dry, add remaining broth.

Transfer mixture to loaf pan and pat smooth. Bake about 45 minutes, until firm and golden brown. Remove from oven and let stand for 5 to 10 minutes. Remove from pan and place on serving plate. Slice and serve. Yields 1 loaf.

Paella Valenciana

Ingredients:

4 minced garlic cloves
1/2 lb. sliced andouille sausage
2 fresh thinly-sliced serrano chilies
1 T. oregano
1 T. Spanish paprika (not smoked)
1 minced onion
1 t. saffron
16 oz. canned, chopped tomatoes
3 qt. homemade shellfish or chicken stock
3 c. Spanish paella rice (La Bomba) or arborio rice
36 manila, cherrystone, or littleneck clams
1 c. frozen spinach, gently squeezed dry
1 lb. cleaned shrimp (16–20 size works great) or crayfish tails
1 c. frozen peas

Preparation:

Place oil into a large paella pan, or 12- or 14-inch-wide casserole pot. Add garlic, sausage, chili, oregano, paprika, onion, saffron, and tomatoes. Saute a few minutes. Add stock and simmer gently 15–20 minutes, uncovered. Add rice. Stir once. Bring to a boil and reduce heat to a simmer. Cook 10 minutes at a simmer. Don’t stir. Add clams and spinach; simmer 10 minutes more. Stir in shrimp (or crayfish), and season. Cook a few moments only to cook shrimp through. Add peas and cover. Let rest 10 minutes off heat. Serve. Serves 8.

Custard Rice Pudding

Ingredients:

2/3 cup white medium grain rice
1 cup sugar
1 tsp nutmeg
1/2 tsp salt
2 T. butter
1 tsp vanilla
8 cups milk
2 eggs
1 cup whipping cream

Preparation:

In a 4 quart saucepan cook all except eggs and cream for about 1 hour over medium low heat, stirring frequently. Beat eggs to blend. When rice is almost tender, remove from heat and whisk about 1 cup of the rice mixture into the eggs. Add the rice-egg mixture to the rest and stir in the cream. Over low heat return mixture to at least 135 degrees. Remove from heat pour into a glass bowl and refrigerate covered at least 12 hours. Serves about 16.