Pandoras Feast Veggie Rice Cooker Dish Recipes

Steps:

• Add the brown rice and water to the rice cooker. If you have "Thai sweet black rice" or "Chinese forbidden black rice", replace about 10% of your brown rice with this and your finished product will be a lovely purple and will have a different taste.
• The beans should either be pre-soaked (preferred) or from a can. Drain, rinse, and add these to the rice cooker. If you're presoaking, the beans need about 8 hours to soak.
• If using, add the garlic the cooker.
• If using, add the sweet potato, squash, beet or potato, chop into cubes 1cm x 1cm for optimal cooking.
• On a fuzzy logic cooker, set the cooker to the brown rice setting and turn it on. For an on/off cooker, turn it on.
• If using, chop the kale.
• In about 20-40 minutes, your cooker will complete cooking the rice. When the cooker is finished, open the lid, add the kale, and wait about another minute or two.
• Open and serve. Top with oil, yeast, soy sauce and/or sesame seeds, to taste.

Steps:

• For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
• In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
• For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.
• Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
• Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.
• For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

Steps:

• Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
• Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
• Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
• Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
• Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
• Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
• Season with black pepper.

Steps:

• Cook rice in boiling salted water until almost, but not quite, done.
• Drain rice and return to pot.
• Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
• Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.