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Crock Pot CRR6039 Manual

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-6-
SPANISH RICE
250 grams of sausage (chorizo)
1 medium onion, diced
1 tablespoon yellow pepper, ground
1-teaspoon paprika
2 cups tomatoes, diced, without skin or seeds
1 cup green peas
1 red pepper, diced
2 celery stalks, sliced
1 green pepper, diced
2 cups long-grain rice
3 cups chicken broth
Salt and pepper
Turn on “ ” the sauté function of your Crock-Pot™ Multi-Use Rice Cooker and add the sausage
cut in slices, the onion, the yellow pepper, paprika and tomatoes. Mix together and sauté the
ingredients. Turn off “ ” the sauté function. Add the remaining vegetables, the rice and the broth.
Check seasoning, cover and cook until done. Garnish with curly parsley. Serve hot.
FETTUCCINI wITH APPLE, SHRIMP AND CURRY SAUCE
½ kg fettuccini
4 tablespoons butter
3 tablespoons our
1-teaspoon curry
½ cup cream
1 cup chicken broth
2 cups apples, peeled and diced
½ kg shrimp
Parmesan cheese to taste
Juice of one lemon (for the apples)
In the Crock-Pot™ Multi-Use Rice Cooker, melt butter, add our and curry. Cook for 2 minutes. Add
cream, chicken broth, apples and shrimp. Stir until thickened. Remove from heat and keep hot.
In the Crock-Pot™ Multi-Use Rice Cooker, pour sufcient water and salt to cook fettuccini al dente.
Serve the fettuccini with the sauce and sprinkle with Parmesan cheese.
RICE wITH SHELLFISH
1 package (400 grams)
saffron rice
12 small clams
240 grams shrimp, shelled and deveined,
250 grams oysters with or without tails
1 cup sweet peas
¼ red pepper, diced
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Crock-Pot™ Multi-Use Rice
Cooker, following the instructions on the package. Add clams, shrimp, oysters, sweet peas and
red pepper ve minutes before the rice is fully cooked. Mix well, without stirring. Serve with French
bread croutons and a fresh salad. Option: The saffron rice may be substituted with brown rice.
RECIPES
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