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Rice with pipettes and vegetables, at the Crock-Pot Express Multicooker with pressure cooking

Rice with pipettes and vegetables, at the Crock-Pot Express Multicooker with pressure cooking



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We wash the pipettes and clean them of impurities. Unwrap the can of mushrooms, throw the liquid out of the box and rinse the mushrooms in cold water.

Wash the vegetables and clean them: remove the mustache and the first leaves from the onion, the back of the pepper and the first layer of the carrot.

Finely chop the cleaned vegetables and put them in the multicooker bowl in which we poured 40 ml of oil.

We start the Crock-Pot Express Multicooker with pressure cooking on the Brown / Saute program then "Start" and heat the vegetables without putting the lid on.

Add a little salt or delicately then, in turn, cherry tomatoes (I had frozen), drained mushrooms and pipettes. Leave everything to harden for another 5 minutes, then turn off the appliance and add the washed rice and water.

Mix lightly with a spoon to evenly distribute the ingredients in the bowl.

Place the lid in the "closed" position, taking care that the valve is in the "Closed" position. Turn on the machine on the "Rice / Risotto" program and press the "Start" button. Let the multicooker work for 12 minutes, during which time the rice will cook exactly as it should.

At the end of the cooking time, unplug the appliance and wait 5 minutes, then carefully release the pressure valve and lift the lid.

Even if at first sight the rice seems very watery, all the liquid being on top, at a slight homogenization with the paddle the liquid will be totally absorbed by the rice, the consistency becoming perfect.

Serve the rice sprinkled with chopped green parsley.


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