![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneMainly for my own reference...
Boil water and sautee a handful of chopped vegetables (ie ~1 dL frozen veggie mix, or a handful of leftover carrots and potatoes and mushrooms, for example) in a couple of teaspoons olive oil in a skillet with garlic or a pinch of garlic powder, plus a teaspoon of basil, a pinch of paprika, and any other spices to taste. When the water boils, pour over the bouillon cubes in the rice cooker's bowl and stir briskly until they dissolve. Then add the rice and cook for the full cook time. Let the rice cooker sit on "keep warm" an additional 10 minutes after the cook time is up, then stir in the veggies.
1 dl risotto/arborio rice
2,5 dl boiling water
2 bouillon cubes
garlic, basil, spice to taste
a handful of vegetables
Boil water and sautee a handful of chopped vegetables (ie ~1 dL frozen veggie mix, or a handful of leftover carrots and potatoes and mushrooms, for example) in a couple of teaspoons olive oil in a skillet with garlic or a pinch of garlic powder, plus a teaspoon of basil, a pinch of paprika, and any other spices to taste. When the water boils, pour over the bouillon cubes in the rice cooker's bowl and stir briskly until they dissolve. Then add the rice and cook for the full cook time. Let the rice cooker sit on "keep warm" an additional 10 minutes after the cook time is up, then stir in the veggies.
