Rice Cooker Pasta
Posted on | December 2, 2008 | No Comments
Sometimes I need a quick lunch for just two people. If I don’t have much time in the kitchen, this meal can be made with less than 5 minutes of prep. I use a 5.5 cup, fuzzy logic rice cooker and the following amounts are perfect for it. Other sized cookers might require differing amounts of liquid.
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Rice Cooker Pasta
2 cups whole grain pasta
2 cups water
1 cup sauce
Add ingredients to the rice cooker. If desired, add some seasonings or a 1/2 cup of veggies.
Start the rice cooker on the regular setting. Check before it turns off as it may be finished a little early.
If needed, the sauce can be thickened with flour or a sprinkling of mochiko.
NOTE: I usually use rotini or penne pasta, but other types should work as well. For the sauce, try one of the following ideas or make up your own.
* White Mushroom Sauce – Use some ranch of Caesar dressing (I use a homemade Vegan Caesar), some sweet and sour sauce, garlic, water and a 4 ounce can of mushrooms, pureed.
* Simple Red – Just use a cup of spaghetti sauce. If desired, add some mushrooms, diced onions and/or bell pepper.
* Pizza Pasta – Use a scant cup of pizza sauce mixed with some of your favorite pizza toppings.
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