I found myself cooking for one a few evenings ago. I wanted a home cooked meal minus the processed foods (a typical go-to), but I didn't feel like pulling out the cutting boards and pots and I certainly didn't want to do any dishes. So I thought about it and I turned to my trusty rice cooker and freezer and wondered if I could cook rice, while cooking a variety of frozen vegetables. I'm pleased to say that my experiment was a success!
To get started pour in one cup of rice and two cups of water or vegetable broth into the rice cooker as the foundation of your meal. Next, add any combination of frozen vegetables. I had succotash, cauliflower and collard greens on hand. Next, stir in seasonings. I was going for an Asian Stir-Fry, so I added Bragg Liquid Aminos (soy sauce), ground ginger, kelp or sea salt and a bit of lime juice. I set the rice cooker to "cook" and while it seemed to take longer than cooking just rice, everything turned out perfect!
This could easily be doubled for a meal for two or for leftover lunch the next day. Depending on how big your rice cooker is, you could have a healthy, easy meal for the whole fam!
Keep it Healthy!
The Hoff
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