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Old 11-24-2007, 09:39 AM   #11
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Looks great! Just about do the washing too!

Had a look at the manual and it isn't porridge like we were talking about, it's congee porridge - Asian porridge is made with rice, not oats.

This link should take you to page 20 which seems to me to indicate that the primary function of the different settings is for the water level as well as the cooking time. A bit like the washing machine with "woollens" etc. http://www.zojirushi.com/servicesupp...s_zcc10_18.pdf

There is a recipe page as well. Will have a look before commenting further.
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Old 11-24-2007, 09:42 AM   #12
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Mixed is definitely for complete meals using rice. Page 23 onwards has some recipes which may not appeal to you but give an indication of how to treat the functions. Well at least from my brief look and without having the machine to look at to see how much sense they make in relation to the machine.
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Old 11-24-2007, 09:44 AM   #13
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Can't really see that it is meant for anything other than rice so if you use another grain, it will be an experiment. I also wouldn't use any grain too different in size to rice. Think it might have a problem. The way I see it, it is designed for an Asian kitchen.
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Old 11-24-2007, 09:48 AM   #14
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Well you are definitely right that it is designed for an Asian kitchen and for rice. I do know that people (in the US at least) use it for many things other than rice. I guess I will just have to experiment and see what happens.

Gossie if DH picks up on your hint you will not be sorry. The rice that comes out of this thing is amazing.
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Old 11-24-2007, 10:00 AM   #15
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OK I have decided to just give it a shot. I am cooking it on the setting I have been using for long grain rice. We will see what happens. Part of my problem is that I have only had quinoa a few times (made by the same person) so I am not completely confident that I know what the end product should be like. I am fairly certain I will be able to tell if I did it wrong though at least
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Old 11-24-2007, 10:02 AM   #16
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Good luck! Let us know how R2 goes!
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Old 11-24-2007, 10:58 AM   #17
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The verdict is in. The setting I use for long grain rice worked perfectly
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Old 11-24-2007, 11:03 AM   #18
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Quinoa

This isn't Kojirushi question, more of a quinoa question. What is it and what does it taste like?

:-)
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Old 11-24-2007, 11:17 AM   #19
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Quinoa (pronounced keen-wah) is a grain that has been used for thousands of years. The Incas called it the "Mother Grain". It has a very light delicate flavor and is soft, but with a slight crunch. It can be used much the same way rice or couscous can be used. It is very high in protein. Look for it in health food stores or places like Trader Joe's or other places that carry a variety of grains.
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Old 11-24-2007, 11:27 AM   #20
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Found this, sounded good. Let me know if you like it. :-)






Delicious Big Bowl - Quinoa Recipe
2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.

Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.


In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.

Toss the quinoa with a splash of olive oil. Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.

Serves 4 - 6.


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