Friday, July 16, 2010

Rice Cooker Pasta

Perhaps you think that it can't be done. Or if you know it can be done, perhaps you think no gourmet would do it. Or, no self respecting Italian anyway.

But, you would be wrong. Pasta cooked in a rice cooker can be marvelous. If you remember enough liquid and to save some of the sauce for the keep warm cycle it can be even gourmet!

Here is one of my favorites:

Curried Pasta with Meatballs
Serves 4

2 tablespoons butter
2 tablespoons curry powder (I use far more, we love it spicy)
1 can cream of celery soup
2 cloves of garlic minced
2 vegetable or chicken bouillon cubes

4 cups water
1 pound orzo
8 meatballs (from a previous recipe or frozen bag works well)
1 package frozen spinach

1 1/2 cups frozen peas

In the rice cooker, melt the butter and add the curry powder. Stir to combine. Add next 3 ingredients. Mix well. Add water,orzo, frozen spinach (no need to thaw) and meatballs (no need to thaw).

For my rice cooker, I set it on mixed and press start. I believe that a white rice setting will work as well.

When cooker turns to keep warm, add frozen peas and stir enough to thaw.

Serve with cilantro and green onions to garnish.



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