Rice cookers are a wonderful thing. I had never had one growing up, and was never the biggest fan of plain rice. Well… I recently found out that rice cookers are not just for rice anymore.
A few mornings a week, rice cookers are used for steel-cut oats.
And a few nights a week rice cookers are used for various grains. I have yet to make rice in it. Although I do believe today is the day ;).
Going back to grains, dinner on Tuesday night was a random combination of stuff we had in the pantry and in the freezer, but it turned out really good. It even makes delicious leftovers served cold!
I started by cooking millet in the rice cooker. 1 cup millet + 2 cups water, cooked for 25 minutes. Let sit for another 20 or so minutes and then fluff with a fork.
Add in a mixture of your favorite beans and vegetables (I slightly warmed some kidney beans, chickpeas and lima beans from the freezer, and then added fresh spinach), and then tossed in with the millet in the rice cooker which was still on the warm setting. Also add in 1/2 cup liquid (vegetable stock in this case).
Close the lid and keep warm in the rice cooker until you are ready to eat. I think this got left for 45 minutes to an hour, the beans were still slightly frozen when I added them and they heated up perfectly.
Once we were ready to eat – a simple vinaigrette was made to add to the rice cooker. 3/4T mustard + 1T honey + 1T vinegar +1T oil. We also topped with hummus for an added protein punch.
Simple and delicious. Only one pot to clean. And infinite possibilities with variations of grains, vegetables and sauces.