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Idiomas disponibles
FOR BROWN RICE
MOUNT
MOUNT
OF RICE
OF W TER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
FOR WHITE P RBOILED (OR CONVERTED) RICE
MOUNT
MOUNT
OF RICE
OF W TER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
FOR SM LL GR IN (OR PE RL) RICE
MOUNT
MOUNT
OF RICE
OF W TER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
WILD RICE
MOUNT
MOUNT
OF RICE
OF W TER
2 rice measures
7 cups
4 rice measures
9 cups
7
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PPROX.
YIELD
COOKING
IN 8 OZ.
TIME
ME SURES
38 to 42 minutes
2 to 2 1/2 cups
40 to 42 minutes
4 1/2 to 5 1/2 cups
40 to 45 minutes
9 to 10 cups
42 to 46 minutes
10 to 11 cups
44 to 48 minutes
13 to 14 1/2 cups
48 to 60 minutes
14 to 16 cups
PPROX.
YIELD
COOKING
IN 8 OZ.
TIME
ME SURES
20 to 30 minutes
2 1/2 to 3 1/2 cups
25 to 27 minutes
5 to 6 cups
26 to 30 minutes
8 1/2 to 9 1/2 cups
28 to 36 minutes
10 to 11 cups
30 to 38 minutes
12 to 14 cups
38 to 42 minutes
15 to 16 cups
PPROX.
YIELD
COOKING
IN 8 OZ.
TIME
ME SURES
18 to 22 minutes
3 1/2 to 4 1/2 cups
22 to 24 minutes
5 to 6 cups
23 to 24 minutes
6 1/2 to 7 1/2 cups
24 to 26 minutes
10 to 11 cups
28 to 31 minutes
12 to 13 cups
31 to 34 minutes
14 to 15 cups
PPROX.
YIELD
COOKING
IN 8 OZ.
TIME
ME SURES
1 hr 40 minutes
5 to 6 cups
to 2 hrs. 20 min.
2 hrs. 2 min.
7 to 8 cups
to 2 hrs. 8 min.
CH RT FOR STE MED VEGET BLES ND FISH
ll steamed using 1
⁄
to 2 cups of cold tap water or stock or room temperature
1
2
vegetable broth
VEGET BLE
MOUNT
PREP R TION
Fresh sparagus
1/2 lb.
Wash; break off
woody base where
spears snap easily.
1lb.
Fresh Green or
1/2 lb.
Leave whole, trim
Waxed beans
end or cut into 2-inch
pieces.
1 lb.
Fresh Beets
1 lb. (about
Cut off stems leaving
5 medium)
about 1-in. Wash;
do not peel.
1 lb. (about
Remove stem and
5 medium)
root ends. Peel and
cut into wedges.
Fresh Broccoli
1 bunch
Cut into florets.
(about 8 cups)
Brussels Sprouts
4 cups
Cut a cross in the base
of each sprout.
Cabbage
1 lb.
Cut in wedges.
Carrots
12 oz.,
Cut in thick slices.
Cauliflower
12 oz.
Cut into florets.
Celery
12 oz.,
Cut in 3-inch pieces.
(about 2
⁄
cups)
1
2
Corn
1
⁄
lb.
Cut in 2-inch pieces.
1
2
(about 4 ears)
Sugar snap peas
8 oz.
Trimmed and left
about 2 cups
whole.
Snow peas
8 oz.
Trimmed and left
whole.
TIME
SUGGESTIONS
12 to 15
Season with salt,
minutes
pepper and grated
lemon peel.
16 to 18
Season with salt,
minutes
pepper and freshly
snipped dill.
18 to 20
minutes
40 to 42
Slip skin off after
minutes
cooking.
26 to 28
minutes
18 to 20
Season with salt,
minutes
pepper and grated
lemon peel.
28 to 30
Garnish with
minutes
chopped toasted
hazelnuts.
24 to 26
Garnish with
minutes
crumbled cooked
bacon.
16 to 18
Season with salt,
minutes
pepper and grated
orange peel.
20 to 22
Garnish with buttered
minutes
toasted bread crumbs.
16 to 18
Toss with butter, salt
minutes
and pepper.
18 to 20
Garnish with finely
minutes
chopped tomatoes
and parsley.
10 to 2
Season with salt,
minutes
pepper and minced
dill.
12 to 14
Serve drizzled with
minutes
soy sauce and
minced green onions.
8
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