There are almost no cookbooks out there for the mini crockpot, and I got tired of scaling the 4-6 crock recipes back, so I asked for this book for Christmas.
It's a terrible cookbook. All the recipes in it are made for people who do not know how to cook, and are missing their tastebuds. It's also poorly written. For example, the recipe I made from it includes garlic on the ingredient list but does not say when to put it in. A lot of the recipes are high in sodium, since they involve canned ingredients, but supposedly this book has an "emphasis on healthy cooking."
But last week we had extra shrimp, so I made this recipe. We got rid of our 1.5 qt slow cooker when we got a rice cooker, and since this was a rice recipe, I used the rice cooker settings.
Ingredients:
1 lb medium shrimp
1 1/2, cups instant long grain rice (I used parboiled)
1 1/2 cups hot tap water
1 small onion, diced (1/2 cup)
1 can tiny spring peas (I used frozen peas)
1 tsp garlic, chopped
salt and pepper to taste
Process:
Oil the crockpot; add rice and onion. I also added the garlic at this time. Let cook for 2 hours (or cook on rice cooker setting.)
Fluff the rice, add the shrimp and cook for 45 minutes; add the peas and cook for 15 minutes more. (I added the shrimp and the heat from the rice cooked them almost instantly, so I added the peas at that time.)
If you do make this, add some hoisin and soy sauce. Once we did that, it came out pretty tasty. I do feel like I cheated more than usual on this one by using the rice cooker, but there is nothing about this dish that being cooked more would have improved.
No comments:
Post a Comment