Cooking Lessons for Dad

Cooking Lessons for Beginners

Rice Cooker Barley

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Rice Cooker Barley

Rice Cooker Barley

Ingredients

  • 4 cups water
  • 4 teaspoons chicken broth/seasoning (vegan or regular)
  • 1 cup barley, hulled or pearled
  • 1 1/2 cups onion, diced
  • 1 cup bell peppers, chopped (red or any color)
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons chili powder

Instructions

    1: Stir together all ingredients in a rice cooker.
    2: Cook on brown rice setting. After the cycle is finished, let the barley set for 15 minutes. Barley should be tender when done. If not cook a little longer.

Notes

Instead of the water and chicken seasoning you can you 2 cups of liquid chicken broth.

You can double or triple this recipe.

© Karen Breyer

Try this delicious Rice Cooker Barley recipe! I think this is the easiest way to cook barley. This healthy Barley recipe has super flavor with the added spices. This is a perfect side dish for lots of meals. This is the easiest barley recipe I have ever made. In this cooking video Karen Breyer will show you step-by-step how to make Rice Cooker Barley. Watch this cooking video and make this Rice Cooker Barley recipe today!

Try this easy, healthy Tasty barley recipe!

Raisin and Almond Rice Pilaf

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Yield: 4 servings

Raisin and Almond Rice Pilaf

Raisin and Almond Rice Pilaf

Ingredients

  • 1 tablespoon butter (or to taste)
  • 1/3 cup almonds, sliced or slivered
  • 1 cup onion, diced small
  • 1 cup brown rice, long grain
  • 1/3 cup raisins
  • 2 cups water
  • 2 teaspoons chicken broth/seasoning, dry
  • Kosher salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Melt butter over low heat in a saucepan. Add almonds and cook until they are golden brown. Stir frequently.
    2: Remove the almonds and place them on a paper towel to drain. Set them aside.
    3: Add the onion to the saucepan. Cook over medium-low heat until the onion is soft. Stir frequently.
    4: Add the rice and raisins. Sauté for 2 - 3 minutes, stirring almost constantly.
    5: Stir in the water and chicken seasoning.
    6: Bring to a boil. Cover the pan. Reduce the heat to low. Cook until the rice is tender and the water is absorbed (about 35 - 45 minutes). If the water is gone but the rice is not tender, add a bit more water. Cook until desired tenderness.
    7: Add salt and pepper to taste.
    8: Stir in almonds and serve.

Notes

If you use white rice, cook 20 - 25 minutes or until all the liquid is absorbed.

I use vegan chicken broth/seasoning. You can also use 2 cups of liquid chicken broth in place of the seasoning and water.

Double this recipe if desired.

© Karen Breyer

Try this delicious Raisin and Almond Rice Pilaf recipe. It is easy to make and healthy too! The toasted almonds, raisins and seasonings give a wonderful flavor to this brown rice. It can be served as a satisfying side dish or main dish.

In this cooking video Karen Breyer will show you step-by-step how to make Raisin and Almond Rice Pilaf. It has just a few ingredients and is so easy to make! Watch this cooking video and make this tasty Raisin and Almond Rice Pilaf recipe today!

Delicious Raisin and Almond Rice Pilaf!

Rice Cooker Italian Polenta

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Rice Cooker Italian Polenta

Rice Cooker Italian Polenta

Ingredients

  • 1 cup cornmeal
  • 1/4 cup Parmesan, grated
  • 2 tablespoons chives, dried
  • 2 teaspoon Italian seasoning
  • 1/2 teaspoon (or to taste Kosher salt
  • 1/8 teaspoon pepper, ground (to taste)
  • 3 cups water
  • 1 teaspoon olive oil

Instructions

    1. Add the cornmeal, Parmesan, chives, Italian seasoning, salt and pepper to a rice cooker. Stir together.
    2: Mix in the water and olive oil.
    3: Set the cooking cycle on white rice.
    4: After the cycle is complete wait 10 minutes before opening the rice cooker. This will allow the polenta to absorb all the water.
    5: Stir and serve. If desired add salt and pepper to taste.

Notes

You can use 1/3 cup of fresh, chopped chives in place of dried chives.

You can double or triple this recipe if desired.

Reheat leftovers in a medium pan over medium low heat. Add a bit of water and stir until creamy and heated through.

This Rice Cooker Italian Polenta is a nice side dish for many meals. You can also serve it as a main dish.

Make this delicious, healthy Italian Polenta recipe in your rice cooker! Making Polenta in a rice cooker is super easy. Polenta is an Italian dish made from coarse ground cornmeal. If you are very busy you are going to love how easy this Italian Polenta recipe is to make. Just stir the ingredients in a rice cooker, press start and soon you will have delicious Italian Polenta!

In this cooking video Karen Breyer will show you step-by-step how to make Rice Cooker Italian Polenta. This Rice Cooker Italian Polenta recipe is a perfect side dish for many types of meals. It can be served as a main dish too. Watch this cooking video and make this tasty, healthy Rice Cooker Polenta recipe today!

Roasted Butternut Squash

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Learn how to Roast Butternut Squash! Butternut squash is a winter squash with a nutty, sweet flavor. Roasting Butternut Squash brings out it’s delicious rich, nutty sweet flavor even more! In this cooking video Karen Breyer will show you step-by-step how to make Roasted Butternut Squash. Watch this cooking video and make some delicious Roasted Butternut Squash today!

Yield: 4 - 6 servings

Roasted Butternut Squash

Ingredients

  • 6 - 8 cups butternut squash, 1 inch cubes
  • 1 - 2 tablespoons grapeseed or olive oil
  • 1/2 teaspoons Kosher salt
  • 1/4 teaspoon ground black pepper
  • Baking spray (or use parchment paper)

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with baking spray.
  2. In a large bowl, mix together the butternut squash and oil.
  3. Stir in the salt and pepper.
  4. Spread the butternut squash in a single layer on the baking sheet.
  5. Roast for 20 minutes. Turn and roast 10 to 15 minutes more until the butternut squash is tender. A knife should slide easy into the center of the squash when it is done.
  6. Add more salt and pepper to taste. Serve.

Notes

Butternut squash is a winter squash with a nutty, sweet flavor.

6-8 cups of diced butternut squash is about 3 pounds.

You can make the butternut squash cubes bigger or smaller than 1 inch. Just make them about the same size. Bigger cubes will take longer to cook. Smaller cubes will cook faster.

You can add other seasonings if desired. Try brown sugar, maple syrup or herbs.
To cut a whole butternut squash into 1 inch cubes: Peel the squash, cut it in half, scoop out and discard the seeds. Then dice the squash into 1 inch cubes or the desired size. Larger cubes will take longer to cook. Smaller cubes will cook faster.

© Karen Breyer

 

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