Aroma Professional ARC-2000A Installation and operation manual

ARC-2000A
www.AromaCo.com
Recipe Booklet
Rice Cooker | Food Steamer| Slow Cooker
with Sensor Logic™ Technology
Aroma Housewares Co.
6469 Flanders Drive
San Diego, CA 92121
U.S.A.
1-800-276-6286
©2011 Aroma Housewares Co.

For more great recipes visit
www.AromaCo.com
NOTES:

5PLUS5Recipes .............................................
AnEasyCheesyChicken ........................................
Asparagus&SwissCheeseOmeletatta..............................
Tuna&TinyTomatoTabouleh(akaTnTTT)............................
PulledPorkBBQLoafers.........................................
Authentic Goldilocks Porridge with Berries (or Bearies?) . . . . . . . . . . . . . . . . .
Ooh-La-LaPotatoSalad .........................................
EatYourSquash!...............................................
Bacon&CheeseSteakSandwiches ................................
TheBokChoyBoysChicken......................................
StreetFishTacoswithSesameSauce ...............................
Wine-SteamedPearswithCaramel ................................
Bacon&CreamCheesePortabellos ................................
LavishSouthernBelleSpoonBread ................................
Shrimp&GreenOnionRaviolis ....................................
California Turkey, Avocado & Blue Cheese Salad . . . . . . . . . . . . . . . . . . . . . . .
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Aroma’s Favorite
Pulle Pork
Add all ingredients to the inner pot. Close the lid and slow cook on “Low” for 8 hours. When finished
cooking, shred pork with a fork and serve on toasted sandwich buns.
Serves 4 to 6.
1½ lb. pork tenderloin
2 cups barbecue sauce
1/3 cup bottle chili sauce
1 white onion, diced
4 to 6 sandwich buns, toasted
38
½
3

EnticingRiceRecipes .........................................
Quick&EasySalsaBeanDip .....................................
JalapeñoQuinoawithShallots.....................................
HeartyChicken&MushroomNoodleSoup ...........................
CajunAndouille&RedBeanSoup..................................
Sweet&SourPorkwithRice......................................
SeafoodRisottowithWhiteWine...................................
SteamedSnapperwithMangoSalsa................................
DarkChocolateTruffleCake ......................................
SweetPearlRicePudding ........................................
SteamedBrandiedPears.........................................
SowCookedCassics .........................................
BBQ Shredded Chicken & Cilantro on Toasted Ciabatta Rolls . . . . . . . . . . . . .
Cracked Black Pepper-Rubbed Pork Loin Roast . . . . . . . . . . . . . . . . . . . . . . .
Go-ToItalianPlumTomatoSauce ..................................
Crab&TarragonStuffedTilapiaFillets ...............................
Split Pea Soup with Prosciutto and Crispy Croutons . . . . . . . . . . . . . . . . . . . .
Sweet‘n’TenderBabyBackRibs ..................................
Aroma’sFavoritePulledPork ......................................
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Sweet ‘n’ Ten er
Baby Back Ribs
Place the ribs in the inner pot, cutting to fit if needed.
In a small bowl, combine the remaining ingredients and spoon over the ribs. Close the lid and slow
cook on “Low” for 8 to 10 hours.
Serves 4.
2½ - 3 lbs. pork baby back ribs
8 oz. can tomato sauce
2 Tbs. prepared mustard
¼ cup dark brown sugar
1 Tbs. Worcestershire sauce
37

FIVE INGREDIENTS +
FIVE MINUTES PREP !
Deliciously Easy Recipes From Your Rice Cooker
1
www.AromaCo.com/5P us5
Split Pea Soup with Prosciutto
an Crispy Croutons
Place the peas, broth, carrots, onion, celery, salt and pepper in the inner pot and close the lid. Slow
cook on “Low” 8 to 10 hours or on “High” 4 to 5 hours.
Open the lid and remove 2 cups of soup from the inner pot and blend until smooth. Return to the
soup for 20 minutes to re-heat with Quick Rice and thicken the soup. Ladle into bowls for serving.
Place the prosciutto in the now empty inner pot. Press Quick Rice and sauté until crumbly. Turn off
the rice cooker and remove prosciutto.
Garnish each bowl with prosciutto and a toasted baguette slice.
Serves 6 to 8.
3 oz. prosciutto, chopped
2 cups split peas, cleaned and sorted
6 cups low-sodium chicken broth
3 large carrots, peeled, chopped
1 large yellow onion, peeled, chopped
2 ribs celery, chopped
1 tsp. salt
1 tsp. black pepper
½ baguette, thinly sliced, buttered and toasted
36

The following recipes are excerpts from 5 P us 5 by Pascoe Publishing. 5 P us 5
is full of great recipes for your new Aroma®Professional™ rice cooker. With just
5 ingredients and 5 minutes of prep time, you can have a delicious meal made
completely in your Aroma®rice cooker.
To purchase a copy of 5 Plus 5, visit www.AromaCo.com/5P us5 or call u
toll-free at 1-800-276-6286.
Crab & Tarragon
Stuffe Tilapia Fillets
In a medium bowl, combine the crab, herbs, bread crumbs, onions, juice, salt and pepper.
Toss lightly.
Place the fillets horizontally on a work surface and evenly spoon the stuffing over the middle of the
widest part of each fillet. Roll each fillet up in jellyroll fashion, encasing the stuffing through the
widest part. Secure each with cooking string or a toothpick.
Place each fillet roll in the inner pot and add the sauterne. Close the lid and slow cook on “High”
for 2 hours. Garnish with the parsley just before serving.
Serves 4.
½ cup fresh crab meat, cleaned
1 Tbs. fresh tarragon, minced
1 Tbs. fresh parsley, minced
½ cup fresh bread crumbs
3 green onions, minced
2 Tbs. lemon juice
35
1 tsp. salt
½ tsp. pepper
4 large tilapia fillets (or use other mild, white fillets)
¼ cup sauterne cooking wine
- Fresh parsley for garnish

Place the inner pot into the rice cooker. Press the Smart Steam button and set to 30 minutes. Melt
about a tablespoon of butter. Add the chicken breasts and sauté until browned, about 2 minutes.
Toss in the undrained tomatoes, rice, chicken broth and salt and pepper to taste. Close the cover
and allow to cook for the remainder of the time set, or until the chicken is cooked through and no
pink remains.
To serve, use a large spoon to portion the rice and chicken on to 4 dinner plates. Cover each
serving with shredded cheese. Serve at once.
Serves 4.
(We suggest you find the cat after dinner and serve him a little chicken as well, to soothe his
troubled nerves.)
4 boneless, skinless chicken breasts
15 oz. can diced tomatoes with peppers and
onions, with juices
1½ cups long grain white rice, uncooked
2½ cups chicken broth
1 cup mozzarella cheese, shredded
An Easy
Cheesy Chicken
Perfect for those evenings when the boys are fighting over the TV remote an your
aughter is trying to ress the cat in oll clothes.
Have on Hand:
1 Tbs. Butter
Salt and pepper, to taste
3
Go-To Italian Plum
Tomato Sauce
Place all ingredients in the inner pot and stir once. Close the lid and slow cook on “Low” 8 to 10
hours or on “High” 4 to 5 hours. If desired, make a smooth sauce by blending or mash to desired
consistency. Spoon into air-tight containers and refrigerate or freeze until use.
Makes about 8 cups.
28 oz. can plum tomatoes, with juices
8 Roma tomatoes, quartered
1 large white onion, peeled, chopped
8 cloves garlic, peeled, chopped
1 large carrot, peeled, chopped
A perfect Italian tomato sauce for any recipe. Can be refrigerate for up to 2 weeks or
frozen for up to 3 months.
34
1 tsp. ground oregano
1 tsp. dried basil
1 Tbs. sugar
1 tsp. salt
1 tsp. black pepper

Asparagus & Swiss
Cheese Omeletatta
Place butter in the inner pot of the Aroma®rice cooker. Press the Smart Steam button and set to
20 minutes. Allow to heat for 2 minutes. Add the asparagus pieces and sauté for about 4 minutes,
stirring occasionally with a long-handled spoon. The asparagus should be crisp, but not tough.
Pour the eggs over the asparagus and scatter the cheese over the eggs. Sprinkle with the thyme
and green onions. Close the lid and allow to cook for the remaining time or until the eggs are set.
Use a plastic spatula to slide the omeletatta onto a large serving plate. Cut into 4 large wedges
and serve at once.
Serves 4.
4 thin spears fresh asparagus, cut into
1-inch pieces
6 large eggs, beaten with a dash of salt and
pepper
½ cup Swiss cheese, shredded
1 tsp. fresh thyme leaves, minced (or use ¼ tsp.
dried thyme)
1 green onion, chopped
Never hear of an “omeletatta?” Think of a mel ing between an omelette an a
frittata as in a yummy mel ing of tangy cheese an ten er veggies within fluffy
scramble eggs. Yeah, now you’re getting the picture. If you want to really impress
your mother-in-law, cut the asparagus spears on the iagonal instea of straight across.
That’ll fix her.
Have on Hand:
1 Tbs. Butter
Salt and pepper, to taste
4
Cracke Black
Pepper-Rubbe
Pork Loin Roast
Place the roast on a work surface and pat dry. In a small bowl, combine the onion powder, black
pepper, basil, oregano and salt. Firmly pat the pepper mixture into the pork, covering the roast
entirely.
Place the parsnips and potatoes in the inner pot and position the roast over the vegetables. Close
the lid and slow cook on “High” for 3 to 4 hours or on “Low” for 6 to 8 hours. Remove and slice the
roast. Serve the pork with the vegetables, spooning the natural sauce over all.
Serves 6 to 8.
2½ - 3 lb. boneless pork loin roast
½ tsp. onion powder
2 Tbs. cracked black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. coarse salt
3 medium parsnips, cut in 1-inch pieces
3 medium red potatoes, cut in 1-inch pieces
33

Tuna & Tiny Tomato
Tabouleh (aka TnTTT)
Pour the water into the inner pot of the Aroma®rice cooker and add the bulgur wheat. Add a pinch
each of salt and pepper. Close the lid and Smart Steam for 17 minutes. Place the ahi tuna onto the
steam tray. Once the Smart Steam time elapses carefully open the lid and place the steam tray into
the rice cooker. Smart Steam for 5 minutes.
When done, remove the tuna and set aside. Allow the bulgur to cool. Spoon the cooled bulgur
wheat into a serving bowl and add the tomatoes and cucumber. Toss with the Italian salad
dressing. Slice the tuna steak thinly and place on top of the salad. Serve at once.
Serves 2 to 3.
1 cup bulgur wheat, uncooked
½ lb. fresh ahi tuna steak
1 cup small grape tomatoes, halved
1 medium cucumber, peeled and diced
¼ cup Italian salad dressing
If your ay has been like a keg of TNT, explosive an shattering, try popping this
elicious ish into your Aroma®rice cooker. This goo -for-you tabouleh will re-trigger
all your worn-out fuses.
Have on Hand:
2 cups water
Salt and pepper
5
BBQ Shre e Chicken &
Cilantro on Toaste
Ciabatta Rolls
Place the thighs, onion, garlic and barbecue sauce in the inner pot. Close the lid and slow cook on
“Low” 8 to 10 hours.
Cool slightly and remove the chicken meat. Shred and return to the inner pot, mixing with the
sauce. To serve, pile the chicken and sauce liberally on one-half of each roll, top with a slice of
cheese and garnish with the cilantro.
Serves 4.
6 boneless, skinless chicken thighs
1 white onion, peeled, chopped
2 cloves garlic, peeled, chopped
18 oz. bottled barbecue sauce
4 ciabatta rolls, split, toasted
4 thin slices provolone cheese
¼ cup fresh cilantro, chopped
32

Pulle Pork
BBQ Loafers
Cover the inside of the steam tray of the Aroma®rice cooker with 2 large sheets of aluminum foil,
including the bottom and sides, to make it spill-proof. Position the pork tenderloin in the tray. Cover
the pork with the barbecue sauce and the chili sauce. Scatter the onions over all. Set aside.
Pour the water into the inner pot of the Aroma®rice cooker. Fit the filled steam tray into the cooker
and close the lid. Smart Steam for 25 to 30 minutes, or until a meat thermometer reads 160°F. The
meat should shred easily with a fork when done. If needed, continue cooking for up to 10 minutes.
Remove the pork from the steam tray and place on a cutting board. Shred the pork with a fork and
knife and mix some of the remaining sauce from the steam tray back into the meat. Don’t be stingy
with the sauce sloppy and juicy is good here.
To serve, mound equal portions of the pork onto the sandwich buns and close the buns. Serve with
plenty of napkins and the above-mentioned garnishes.
Serves at least 4 loafers, maybe even 6.
10-12 oz. pork tenderloin
1 cup barbecue sauce
¼ cup chili sauce
1 white onion, peeled and chopped
4 to 6 soft, hefty sandwich buns, split and toasted
You’ll never guess why these hefty san wiches are calle “loafers,” but they were create
to please guys who sit aroun all weeken , watching TV an oing a lot of nothing. A
some pickles, a big bag of potato chips, an a case of ark beer as garnishes.
Have on Hand:
2½ cups water
6
With its advanced Low and High Slow Cook settings, the
Aroma®Professional™rice cooker doubles perfectly as a
3-quart programmable slow cooker! The following recipes
are several slow cooked classics that can be made with ease
utilizing this convenient feature.
For more great meal ideas for your rice cooker (or even to
submit your own), visit www.AromaCo.com.

7
Authentic Gol ilocks
Porri ge with Berries
(or Bearies?)
Place the farina in the inner pot of the Aroma®rice cooker and stir in the milk and 2 cups water.
Smart Steam for 10 minutes. Open the rice cooker occasionally as porridge cooks and stir.
Spoon the porridge into 4 bowls and top each serving with strawberries, sour cream and honey. If
you’re one of those types who need more, more, more sweetness, add a pinch of brown sugar,
as well.
Makes 4 “beary” good servings.
1 cup white or brown rice farina (or try
yellow polenta)
1 cup low-fat milk
½ cup strawberries, sliced
¼ cup sour cream
2 Tbs. clover honey
We’re on to that house-crasher girl, she was trying to get to this elicious morning
porri ge, of course.
Have on Hand:
2 cups water
A pinch of brown sugar
30
Jambalaya
Aroma’sFavorite
C
CL LA AS SS SI IC CS S
SSLLOOWW CCOOOOKKEEDD

8
Ooh-La-La
Potato Sala
Pour the water into the inner pot of the Aroma®rice cooker and add the potatoes. Add a pinch each
of salt and pepper. Close the lid and Smart Steam for 10 minutes.
Add the green beans and Smart Steam for an additional 10 minutes. To serve, place the potatoes
and beans in a serving bowl and add the red onion and olives on top. Whisk together the mustard
and oil and add generous amounts of salt and pepper to taste (don’t be shy… keep tasting to get it
right). Pour the dressing over the vegetables, toss together well and serve while warm.
Serves 6.
1 lb. new potatoes, cut into bite-sized pieces
1 lb. fresh green beans, trimmed, cut in half
½ medium red onion, chopped
½ cup almata Olives, Pitted
1 Tbs. prepared Dijon mustard
I see Lon on, I see France… I see somebo y’s really tasty French potato an green
bean sala . Change it up to a full meal eal by a ing shre e , cooke chicken or
ice ham just before serving.
Have on Hand:
2 cups water
Salt and pepper, to taste
¼ cup extra virgin olive oil
29
Steame Bran ie
Pears
Pour 2 cups of water into the inner pot of the Aroma®rice cooker. Place the inner pot into the rice
cooker. Place the pear halves on a plate that fits into the steam tray. Spoon a tablespoon of liqueur
on each pear half and cover with aluminum foil. Place the steam tray into the cooker. Close the lid
and Smart Steam for 20 to 25 minutes, or until the pears are tender. In a small bowl, combine the
milk and sugar and stir to blend. In a saucepan over medium-low heat, melt the butter and add the
flour, whisking constantly for 1 minute. Add the milk and sugar, whisking constantly for another
minute. Remove the sauce from the heat and whisk in the brandy. When done, use a cooking mitt
to remove the pears from the rice cooker. Garnish the pears with the brandy sauce to serve.
Serves 4.
2 cups water
2 d’Anjou pears, halved and cored
4 Tbs. almond-flavor liqueur
1 cup low-fat milk
½ cup sugar
4 Tbs. butter or margarine
2 Tbs. flour
3 Tbs. brandy
Choose these sweet pears when they are at their peak of the season.

9
Eat Your Squash!
Pour the water in the inner pot of the Aroma®rice cooker. Spoon the acorn squash into the steam
tray and sprinkle with the sage. Place the steam tray into the rice cooker and close the lid.
Smart Steam for 20 minutes, or until the squash is tender. Spoon the cooked squash into a serving
bowl and add butter, salt and pepper to taste.
Serves 2.
1 small acorn squash, cut into
bite-sized pieces
1 Tbs. fresh sage (or 1 tsp. ground sage)
2 Tbs. butter
We know all about you. You haven’t eaten your government-recommen e number of
vegetable servings to ay, have you? Wipe that guilty look off your face an eat your
squash.
Have on Hand:
2 cups water
Salt and pepper, to taste
28
Sweet Pearl
Rice Pu ing
Place the rice, milk, condensed milk, sugar and vanilla in the inner pot of the Aroma®rice cooker.
Use a long-handled plastic spoon to stir and blend. Place the inner pot into the rice cooker. Close
the lid and Smart Steam for 20 to 25 minutes, until the rice is tender. Let stand for 10 minutes.
Open the lid, using caution to avoid steam burns. Spoon into individual bowls and serve while
warm. Top each serving with a dollop of whipped cream and a dusting of cinnamon.
Serves 4.
1 cup pearl rice, uncooked
1 cup whole milk
1 cup canned sweetened condensed milk
½ cup sugar
½ tsp. vanilla extract
- Whipped cream, for garnish
- Ground cinnamon, for garnish
Rice is commonly use throughout the Caribbean as the basis for sweet esserts. This
recipe makes full use of creamy, slightly sweet pearl rice. A choppe nuts or rie fruit
for extra interest.

Bacon & Cheese
Steak San wiches
Place the bacon in the inner pot of the Aroma®rice cooker, press Quick Rice and allow to cook for 4
minutes, or until the bacon is almost cooked through. Add the beef and onion slices and continue
cooking for 6 to 8 minutes, stirring occasionally with a long-handled spoon. The beef slices should
be slightly pink in the center when done.
Add the cream cheese to the meat and bacon mixture. Add black pepper and close the lid. Allow to
cook for about 2 minutes, stirring lightly. Once cooked, press the Power/ eep-Warm button to turn
the rice cooker off.
To assemble the sandwiches, spoon the beef and sauce mixture equally into the rolls and close the
rolls. Serve while warm.
Serves 4.
4 slices bacon, cut into small pieces
1 lb. sirloin beef steak, thinly sliced across the
grain
1 white onion, peeled and thinly sliced
4 oz. cream cheese, cut into small pieces
4 hoagie sandwich rolls, split and toasted
Serve up these warm an cheesy steak san wiches with a fresh green sala for a
feel-goo -about-yourself complete meal.
Have on Hand:
Black pepper
10 27
Dark Chocolate
Truffle Cake
Pour 2 cups of water into the inner pot of the Aroma®rice cooker and close the lid. Place the cookie
crumbs in the bottom of a 1-2 quart baking dish that fits into the inner pot.
In a medium bowl, add the sugar to the warm melted chocolate, stirring until the sugar dissolves. Add
the eggs, one at a time, whisking to incorporate each egg. Add the vanilla and salt. Add the milk,
whisking until the batter becomes completely blended. Gently pour the batter over the cookie crumbs.
Cover with a piece of foil that fits the top of the dish. Using a cooking mitt and a foil pan lifter (see
below), place the dish in the water. Close the lid and Smart Steam for 45 minutes (Smart Steam will
only set up to 30 minutes, once 30 minutes have elapsed, check water level and Smart Steam again
for 15 additional minutes). Open the lid, and use a cooking mitt and the foil pan lifter to remove the
dish to a rack to cool. Serve while warm or chill for up to 4 hours before serving.
Serves 6.
Foi Pan Lifter
To make a foil lifter that will lift pans from the cooker, fold a long piece of heavy-duty foil into a single
strip about 2 inches wide. The foil should extend over each side of the cooker, acting as handles to lift
your prepared foods from the cooker. Place your cooking pan on top of the lifter and cook as directed.
2 cups water
2 cups chocolate cookie crumbs
¾ cup sugar
5 oz. unsweetened dark baking
chocolate, melted
This ense, moist chocolate essert is worth the effort.
3 large eggs
2 tsp. vanilla extract
¾ cup evaporated milk
Dash salt

The Bok Choy Boys
Chicken
Pour the oil into the inner pot of the Aroma®rice cooker and add the chicken pieces. Smart Steam
for 6 minutes. Sauté until lightly brown. Add the bok choy, thawed vegetables, teriyaki sauce and
salt and pepper.
Stir with a long-handled spoon and Smart Steam for an additional 8 to 10 minutes, or until the
chicken is cooked through and no longer pink.
To serve, toss the chicken and veggies with the fettuccini noodles and spoon into bowls.
Serves 4.
1 lb. boneless, skinless chicken breast, cut in
bite-sized pieces
2 heads bok choy, cut into 2-inch pieces
14 oz. package frozen Chinese vegetables, thawed
1 cup teriyaki cooking sauce
8 oz. fettuccini noodles, cooked and drained
Boys (an girls) will actually ask for this teriyaki noo le bowl simply because they’ll want
to say the name. If you’re lucky, they might even eat it.
Have on Hand:
Canola oil
1126
Steame Snapper
with Mango Salsa
Pour 2 cups of water into the inner pot of the Aroma®rice cooker. Place the snapper fillets on a large
square of aluminum foil. Drizzle each fillet with the olive oil and add the garlic, parsley, salt and
pepper. Close the foil over the filets and place in the steam tray. Place the steam tray in the rice
cooker. Close the lid securely. Smart Steam for 10 to 15 minutes or until snapper is done. In a small
bowl, stir together the mango, red onion, jicama and peppers. Spoon the salsa over each fillet before
serving.
Serves 4.
2 cups water
4 6-oz. snapper fillets
1 Tbs. extra-virgin olive oil
1 clove garlic, peeled and minced
1 Tbs. fresh Italian parsley, chopped
1½ cups fresh mango, peeled and diced
Fiery fruit salsa brings out the best of this mil seafoo .
½ cup red onion, peeled and diced
½ cup jicama, peeled and diced
2 Tbs. jalapeño peppers, diced
- Salt and black pepper,
to taste

Street Fish Tacos
with Sesame Sauce
Pour the chicken broth into the inner pot of the Aroma®rice cooker. Add the fish to the steam tray
and season with salt and pepper to taste. Place the steam tray into the rice cooker. Close the lid.
Smart Steam for 15 minutes, or until the fish flakes easily. Remove the fish and cut into bite-sized
pieces. Toss the fish lightly with ¼ cup of the salad dressing.
To assemble the tacos, fill each corn tortilla with the fish and cole slaw and drizzle each with the
extra sauce.
Makes 4 servings, 3 street tacos each.
2 cups chicken broth (or water)
1 lb. mild, white fish fillets
¾ cup sesame salad dressing, divided
3 cups Asian cole slaw salad mix
12 small corn tortillas, warmed
When is a taco a “street taco?” Goo question. You see, there are tacos an then there
are other tacos. Tacos are usually goo -size an inclu e frie corn tortillas, frie flour
tortillas or even frie wonton wrappers (if you live in California). Street tacos, on the other
han , are small an ma e with steame corn tortillas. Taco carts on the street sell street
tacos, however, you can also buy them in a restaurant or make them at home, all of which
makes perfect sense.
Have on Hand:
Salt and pepper, to taste
12 25
Seafoo Risotto
with White Wine
Place the inner pot into the rice cooker. Add the olive oil to the inner pot. Press the White Rice button.
Add the celery, onion and garlic and sauté for 2 to 3 minutes, using a long-handled plastic spoon to
stir as the vegetables cook. Add the rice and wine and stir again. Cook and stir until the wine is
absorbed, about 5 to 8 minutes. Add the chicken broth and the Worcestershire sauce. Close the lid
and cook until the rice is almost done, about 20 minutes. Add the lobster and the shrimp to the steam
tray and insert the tray into the cooker. Continue to cook until the rice is done, 5 to 8 minutes. To
serve, gently stir the seafood into the risotto and garnish with the parsley.
Serves 6.
2 Tb . extra-virgin olive oil
1 cup celery, finely chopped
1 cup white onion, finely chopped
3 clove garlic, peeled and minced
1½ cup Arborio rice, uncooked
½ cup dry white wine
4 cup chicken broth
An elegant entrée for a very special occasion!
1 t p. Worce ter hire auce
½ lb. fre h lob ter meat, cleaned
and cut into mall piece
½ lb. medium fre h hrimp, cleaned
and cut into mall piece
¼ cup fre h Italian par ley, chopped

13
Wine-Poache Pears
with Caramel
Pour the wine into the inner pot of the Aroma®rice cooker and add the nutmeg. Place the pears,
cut side down, in the steam tray and place the filled tray in the rice cooker. Close the lid and Smart
Steam for 12 minutes, or until the pears are tender.
To serve, place one half pear on each dessert plate and drizzle with the caramel sauce. Toss a
dollop of whipped cream over each serving if you’re feeling especially generous.
Serves 4.
2 cups sweet dessert wine
2 large pears, halved and cored
½ tsp. ground nutmeg
¼ cup premium caramel sauce
- Whipped cream, for garnish
Sweet, warm fruit imbue with a subtle wine flavor an rich caramel sauce. Oh, an ,
by the way, almost no prep work.
24
Sweet & Sour Pork
with Rice
Place the inner pot into the rice cooker. Place the oil in the inner pot and press the White Rice button.
Add the garlic and sauté for 2 minutes, using a long-handled plastic spoon to stir the garlic as it cooks.
Carefully add the pork and continue stirring as the pieces lightly brown. Stir in the rice.
In a separate bowl, combine the reserved pineapple juice and water to make 3½ cups. Add vinegar,
ketchup, soy sauce and red pepper. Stir to mix thoroughly. Pour the sauce over the rice and pork.
Close the lid and cook for 15 minutes. Stir the pork. Close the lid and continue cooking for another 15
minutes. Open the lid and layer the pineapple and bell pepper over the top of the meat and rice. Turn
the cooker to eep-Warm and let stand for 10 minutes. Stir before serving in individual bowls. Garnish
with the peanuts.
Serves 4 to 6.
2 Tb . extra-virgin olive oil
1 clove garlic, peeled and minced
1 lb. bonele pork, cut into 1-inch
cube
1½ cup medium grain brown rice,
uncooked
15¼ oz. can pineapple chunk , juice
drained and re erved
3 cup water
Fresh color along with sweet, tangy flavors combine in this winning entrée!
2 Tb . apple cider vinegar
3 Tb . ketchup
2 Tb . oy auce
¼ t p. cru hed red pepper
1 cup green bell pepper,
coar ely chopped
½ cup roa ted peanut , chopped

14
Bacon & Cream
Cheese Portobellos
Pour the water into the inner pot of the Aroma®rice cooker. Place the mushrooms, gill-side up, in the
steam tray. Place the steam tray into the rice cooker, close the lid and Smart Steam for 8 minutes.
Meanwhile, stir together in a small bowl the cream cheese, Parmesan cheese, bacon and green
onion. Add salt and pepper to taste.
After steaming, open the rice cooker and use a large spoon to mound half of the cream cheese
mixture on top of each Portobello. Smooth the top and edges with a knife. Close the lid and Smart
Steam an additional 3 to 4 minutes.
Remove the mushrooms with a large spatula and let cool slightly. Place on a serving tray and cut
each mushroom into 6 wedges. Pop the wedges into your mouth or, if you’re into elegance and
charm, serve the wedges with buttery crackers.
Serves 4.
2 large Portobello mushrooms, brushed
clean
4 oz. cream cheese, softened
¼ cup Parmesan cheese, grated
2 slices bacon, cooked and crumbled
1 green onion, thinly sliced
Don’t bother messing aroun with little spoons, trying to pack little bits of stuffing into little
mushrooms. Go for the gol an stuff a couple of ba boy Portobello mushrooms. Serve
each mushroom we ge with buttery crackers to catch any stuffing that tries to escape.
Have on Hand:
2 cups water
Salt and pepper, to taste
Buttery crackers
23
Cajun An ouille &
Re Bean Soup
Place the inner pot into the rice cooker. Place the sausage in the inner pot. Press the Quick Rice
button and sauté for 2 to 3 minutes. Add the onion and garlic and sauté until tender. Add the
remaining ingredients except the cheese. Close the lid and cook for 20 minutes. Ladle into individual
bowls and top each serving with the cheese.
Serves 4.
¾ lb. andouille sausage, cut into
¼-inch slices
½ cup white onion, chopped
1 clove garlic, peeled and
minced
15 oz. can red kidney beans, rinsed
and drained
Warms your bo y, soul an min !
14 oz. can diced tomatoes, undrained
11 oz. can whole kernel corn with
sweet peppers, undrained
3 cups beef broth
1 Tbs. fresh basil, chopped
- Feta cheese, crumbled,
for garnish

Lavish Southern
Belle Spoon Brea
Line the steam tray of the Aroma®rice cooker with 2 large pieces of aluminum foil to create a
spill-proof liner, including the bottom and sides of the tray. Lightly coat the foil with cooking spray. Set
aside.
In a medium mixing bowl, use a large spoon to combine the eggs, corn muffin mix, creamed corn,
sour cream and Swiss cheese. Stir well to combine and add the mayonnaise. Stir to blend again.
Pour the water into the inner pot and place the steam tray into the inner pot. Spoon the cornbread
mixture into the prepared steam tray. Place the steam tray into the rice cooker and close the lid. Smart
Steam for 30 minutes, or until the cornbread is very moist, almost pudding-like, but set in the middle.
Remove the steam tray from the cooker and cool slightly on a wire rack. Spoon onto plates or into
bowls and top with other yummy garnishes such as butter or honey, if you feel like it. We’ll never tell.
Serves 4 to 6.
1 large egg, beaten
1 cup corn muffin mix
¾ cup canned creamed corn
¾ cup sour cream
¾ cup Swiss cheese, shredded
When plebeian corn brea just won’t o, haul out this recipe for eca ent an rich
Southern spoon brea . Packe with Swiss cheese, cream cheese, sour cream an
creame corn, it’s enough to make a Southern belle swoon.
Have on Hand:
2 cups water
¼ cup mayonnaise
Cooking spray
15
22
Hearty Chicken &
Mushroom Noo le Soup
Place the inner pot into the rice cooker. Add the oil and chicken to the inner pot. Press the Quick
Rice button. Using a long-handled plastic spoon, stir the chicken as it browns on all sides. Add the
onion and garlic and cook until tender, about 3 to 4 minutes. Add the carrots, celery, mushrooms,
chicken broth, wine, black pepper and thyme and stir well.
Close the lid and cook for 25 minutes. Open the lid and add the fresh fettuccini and parsley. Close
the lid and set to Smart Steam for 4 minutes. Serve while hot.
Serves 4.
2 Tb . extra-virgin olive oil
1 lb. chicken brea t tenderloin , cut
into ½-inch cube
1 mall yellow onion, peeled and
diced
2 clove garlic, peeled and minced
2 fre h carrot , peeled and chopped
2 talk celery, chopped
Packe with noo les, chicken an vegetables, this is the ultimate soup for ay or night!
4 mall white mu hroom ,
cleaned and liced
4 cup chicken broth
1 cup dry white wine
1 t p. ground black pepper
1 Tb . fre h thyme, minced
6 oz. fre h fettuccini pa ta
2 Tb . fre h Italian par ley,
chopped

Shrimp & Green
Onion Raviolis
Place the shrimp, water chestnuts, onion and sesame oil in a small bowl and mix together. Place one
wrapper on a clean surface and add a spoonful of the filling. Dab the edges of the wrapper with
water and cover with another wrapper. Press the edges together to seal. Repeat with the remaining
wrappers and filling.
Pour the water into the inner pot of the Aroma®rice cooker. Position the raviolis in the steam tray so
they do not overlap and place the tray into the rice cooker. Close the lid and Smart Steam for 12
minutes.
When done, remove the raviolis and serve with a little soy sauce on the side. Then, get ready to
make another batch because everyone will be asking you for more.
Serves 6.
1 lb. raw shrimp, finely chopped
½ cup water chestnuts, finely chopped
2 green onions, finely minced
2 tsp. sesame oil
24 small round potsticker wrappers
Sure, you coul buy frozen potstickers to save a minute or two, but woul you really
want to miss out on these light an elicious little Asian ravs? Check these out before
you veer off into that frozen foo section.
Have on Hand:
2 cups water
Salt and pepper
Soy sauce
16 21
Jalapeño Quinoa
with Shallots
Place the inner pot into the rice cooker. Pour the oil into the inner pot and add the shallot, garlic and
peppers. Press the White Rice button. Using a long-handled plastic spoon, stir and sauté the
vegetables until the onion begins to soften. Add the quinoa and chicken broth and stir well. Close
the lid and cook until the quinoa is done, about 20 to 25 minutes. Serve while warm.
Serves 4.
1 Tbs. extra-virgin olive oil
1 small shallot, minced
1 clove garlic, minced
2 jalapeño peppers, minced
2 cups quinoa, thoroughly rinsed
2½ cups chicken broth
Tire of blan si e ishes? This spicy-hot ish will awaken your taste bu s!