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gluten_free2023-10-25 02:14 pm
mific) wrote in gluten_free2023-10-25 02:14 pm
Adventures with rice cookers: Rice, beans and sausage
I decided to get adventurous and try using my rice cooker like a slow cooker or instant pot. It turned out well! This is a red beans and rice recipe adapted to whatever I had at hand.
Prep Time: 20 minutes | Cook Time: 2 hr | 4 servings
Ingredients:
2 cups brown rice
1 tablespoon olive oil
3 medium-sized sausages (mine were chicken and feta)
1 medium onion, chopped
1 bell pepper/capsicum, chopped
2 celery stalks, diced, (didn't have this so subbed carrots and green beans)
1 pottle tomato paste (2 Tbsp)
3 cloves garlic, minced (or 2 tsp store-bought minced garlic)
1.5 teaspoons Cajun seasoning
1 x 400g (15 oz) can of beans, drained and rinsed (supposed to be red beans but I had cannellini)
veggie, chicken or similar stock, equivalent of 2 cubes (I used a concentrate)
1 teaspoon chilli powder
1 bay leaf
1 Tbsp sugar, sweetener, or maple syrup (I used some brown rice syrup)
Salt and freshly ground black pepper, to taste, plus 1/2 tsp MSG if you use it
1 Tbsp chopped fresh parsley to serve (optional)
Directions:
Heat the oil in a frying pan over medium heat. Add the split, flattened sausages, and cook, turning, until sausage is browned, then cool them until you can chop them. (Slicing sausages lengthwise then opening out the sausage to fry it is my system as I find it annoying trying to cook cylindrical objects which roll around and are hard to brown on all sides!)
Add rice to the rice cooker and fill with water to the 4 cups mark. Then add the drained beans, sausage chunks and any brown bits/oil from the pan (deglaze it with a little water). Also add chopped onion, capsicum, garlic, veggies, etc. Stir in tomato paste and Cajun seasoning, chilli powder, bay leaf, stock cube/concentrate. Add water until it's all just covered (see pic), stir, then add S&P, MSG.
Cook on the brown rice setting (took my rice cooker 2 hrs). Stir then serve. Can garnish it with chopped parsley or coriander.
Notes: This would work in a slow cooker or instant pot, or just on low heat in a large pot or dutch oven on the cooktop. If you look at the pic below, it was very liquid before cooking started and I was a bit worried it'd end up like soup, but it was perfect. Maybe rice cookers can tell from the steam pressure or something when the water's been simmered off?
Anyway, not quite one-pot cookery, but close, and easy to leave it while doing something else. It was delicious.
Prep Time: 20 minutes | Cook Time: 2 hr | 4 servings
Ingredients:
2 cups brown rice
1 tablespoon olive oil
3 medium-sized sausages (mine were chicken and feta)
1 medium onion, chopped
1 bell pepper/capsicum, chopped
2 celery stalks, diced, (didn't have this so subbed carrots and green beans)
1 pottle tomato paste (2 Tbsp)
3 cloves garlic, minced (or 2 tsp store-bought minced garlic)
1.5 teaspoons Cajun seasoning
1 x 400g (15 oz) can of beans, drained and rinsed (supposed to be red beans but I had cannellini)
veggie, chicken or similar stock, equivalent of 2 cubes (I used a concentrate)
1 teaspoon chilli powder
1 bay leaf
1 Tbsp sugar, sweetener, or maple syrup (I used some brown rice syrup)
Salt and freshly ground black pepper, to taste, plus 1/2 tsp MSG if you use it
1 Tbsp chopped fresh parsley to serve (optional)
Directions:
Heat the oil in a frying pan over medium heat. Add the split, flattened sausages, and cook, turning, until sausage is browned, then cool them until you can chop them. (Slicing sausages lengthwise then opening out the sausage to fry it is my system as I find it annoying trying to cook cylindrical objects which roll around and are hard to brown on all sides!)
Add rice to the rice cooker and fill with water to the 4 cups mark. Then add the drained beans, sausage chunks and any brown bits/oil from the pan (deglaze it with a little water). Also add chopped onion, capsicum, garlic, veggies, etc. Stir in tomato paste and Cajun seasoning, chilli powder, bay leaf, stock cube/concentrate. Add water until it's all just covered (see pic), stir, then add S&P, MSG.
Cook on the brown rice setting (took my rice cooker 2 hrs). Stir then serve. Can garnish it with chopped parsley or coriander.
Notes: This would work in a slow cooker or instant pot, or just on low heat in a large pot or dutch oven on the cooktop. If you look at the pic below, it was very liquid before cooking started and I was a bit worried it'd end up like soup, but it was perfect. Maybe rice cookers can tell from the steam pressure or something when the water's been simmered off?
Anyway, not quite one-pot cookery, but close, and easy to leave it while doing something else. It was delicious.
 |  |
| Before starting cooking | After cooking, served up |