Ratatouille
Rice Fondant
½ red pepper, diced 1 cup eggplant, diced 1 onion, diced 1 small zucchini, diced 1 small tomato, peeled, seeded and diced 1 Tbsp. tomato paste Salt and pepper, to taste
1 cup long grain rice 1½ cup chicken stock 1 (8 oz.) can of pineapple chunks, drained 1 onion, chopped ¼ cup cashew nuts 1 Tbsp. oil Salt and pepper to taste
TUPPERWARE
1. 2. 3. 4.
TUPPERWARE
Place all ingredients into the Stack Cooker 3-Qt. Casserole, toss to combine. If cooking individually, place in microwave and cook on high for 3 minutes. If stack cooking, stack, place in microwave and cook on high for 25 minutes. Let stand for 5 minutes.
Saffron Rice
TUPPERWARE
1. 2. 3. 4. 5.
1¼ cups rice ½ cup parmesan cheese, grated 1 lemon, zested and juiced 2 saffron threads 2 cups chicken broth 1 shallot, thinly sliced 2 Tbsp. olive oil Salt and pepper to taste
Place all ingredients into the Stack Cooker 3-Qt. Casserole, and mix. If cooking individually, place in microwave and cook on high for 22 minutes. If stack cooking, stack, place in microwave and cook on high for 25 minutes. Let stand for 5 minutes. Fluff with fork.
1. Place all ingredients into the Stack Cooker 3-Qt. Casserole, and mix. 2. If cooking individually, cover and place in microwave and cook on high for 8 minutes, stir, cook 5 more minutes. 3. If stack cooking, stack, place in microwave and cook on high for 25 minutes. 4. Let stand for 5 minutes. 5. Fluff rice with fork