Easy 1-Pot Rice Cooker Meal (Grain Salad)

OK so here's the thing: rice cookers can prepare all kinds of whole grains.  It almost seemed too good to be true, when I first got the impulse to try this.  Just toss a bunch of ingredients, push a button, then it's ready in under an hour?  This is fast food meets slow food, plus if you have even a halfway decent rice cooker, it's impossible to burn!

Serves 2-3
Suggested Ingredients:

• dried grain, 1 cup
• rice
• quinoa
• wheat
• bulgur
• farrow
• etc, mix-and-match
• TVP, 1/2 cup (optional)
• a couple tablespoons of soy sauce, to taste
• water, 2 cups
• 1 additional cup water per 1/2 cup TVP
• can also substitute veggie broth
• frozen veggie mix, 1-2 cups (a typical small bag)
• extra salt, to taste
• seasonings
• entire seasoning packet from meal starter (if any)
• a few teaspoons additional mix-and-match

Note that your typical boxed grain salad or meal starter will include 1 measured cup of dried grains (such as my favorite grain salads from Aldi, shown below), but you should measure your selection, just to be sure.  You're looking for around double the water to dried ingredient ratio, without overwhelming your rice cooker.  (Click here for more info on ratios.)  If you think it's turned out too wet or too dry, jot down a quick note and adjust next time around.

Some poorly-calibrated rice cookers will burn somewhat on the bottom, but most will automatically switch to low heat when they're finished cooking.  (Click here for more info on rice cooker tech.)  Just to be safe, I typically unplug it as soon as it is finished cooking.

After it's done cooking (not before, to avoid a mess), drizzle with oil.

Spanish Rice

2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn


-Preheat oven to 350F

-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.

-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.

-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.

-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

Heinz Style English Baked Beans (Veganized)

1 lb navy beans
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste


-Soak the beans in cold water overnight.

-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.

-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.

-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.

-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.

-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.

based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html