The Great American Slow Cooker Book Read Online Free PDF Page B

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peanut butter and banana porridge
    EFFORT: NOT MUCH • PREP TIME: 15 MINUTES • COOK TIME: 7 HOURS • KEEPS ON WARM: 1 HOUR • SERVES: 4 TO 12
    2- TO 3½-QUART
    2 cups milk
    1½ cups water
    6 tblsp honey
    6 tblsp creamy natural-style peanut butter
    ½ tsp ground cinnamon
    ¼ tsp salt
    ¾ cup medium-ground bulgur (such as #2)
    ½ ripe medium banana, peeled and chopped
    4- TO 5½-QUART
    4 cups milk
    3 cups water
    ¾ cup honey
    ¾ cup creamy natural-style peanut butter
    1 tsp ground cinnamon
    ½ tsp salt
    1½ cups medium-ground bulgur (such as #2)
    1 ripe medium banana, peeled and chopped
    6- TO 8-QUART
    6 cups milk
    4½ cups water
    1 cup honey
    1 cup creamy natural-style peanut butter
    1¼ tsp ground cinnamon
    ¾ tsp salt
    2¼ cups medium-ground bulgur (such as #2)
    2 ripe medium bananas, peeled and chopped
    Whisk the milk, water, honey, peanut butter, cinnamon, and salt in the slow cooker until the mixture is creamy and smooth. Stir in the bulgur and banana bits. Cover and cook on low for 7 hours.
    TESTERS’ NOTES
    • We prefer this classic-sandwich-made-into-a-breakfast-cereal with creamy “natural-style” peanut butter, rather than the traditional peanut butter with its added fat and sugar. However, the porridge can be made with either—and is richer with the latter.
    • This cereal will get stiff as it sits; it may also singe at the sides of the cooker. If you sleep late and the cereal keeps warm for 2 hours, thin it out by stirring some milk into it; cover and cook on low for 20 minutes to warm the milk through.
    INGREDIENTS EXPLAINED Most often made from durum wheat, bulgur is common in Middle Eastern dishes like tabbouleh, a parsley salad. Although sometimes confused with cracked wheat, bulgur is actually parboiled crushed grains. We prefer the whole-grain variety for its nuttiness. In any case, bulgur is available in four grinds in North America: fine, medium, coarse, and extra-coarse. For the best consistency, use a medium-ground bulgur here, sometimes labeled #2. The recipes in this book will always indicate the grind of the bulgur to be used.
savory rice porridge
    EFFORT: NOT MUCH • PREP TIME: 10 MINUTES • COOK TIME: 10 HOURS • KEEPS ON WARM: 4 HOURS • SERVES: 4 TO 12
    2- TO 3½-QUART
    4 cups water
    ½ cup long-grain white rice
    1 tblsp soy sauce
    2 tsp minced peeled fresh ginger
    4- TO 5½-QUART
    8 cups water
    1 cup long-grain white rice
    2 tblsp soy sauce
    4 tsp minced peeled fresh ginger
    6- TO 8-QUART
    12 cups water
    1½ cups long-grain white rice
    3 tblsp soy sauce
    5 tsp minced peeled fresh ginger
    Stir all the ingredients in a slow cooker, then cover and cook on low for 10 hours, or until the rice has partially dissolved into a thin gruel.
    TESTERS’ NOTES
    • By swamping long-grain white rice with plenty of water and cooking the mixture for a very long time with low heat, you’ll create a rich and starchy, if thin, rice porridge.
    • This cereal is sometimes called “congee,” eaten by Chinese immigrants on their way to work in North America. The recipe replicates a Cantonese version, fashioned here for the slow cooker.
    Serve It Up! Although this rice porridge is a simple thing of beauty, it’s also an excuse for the garnishes. For a traditional Chinese version, offer sliced scallions or chives as well as chopped, salted peanuts to sprinkle on the bowls. Beyond those, you might consider some cooked and chopped shrimp; cooked, skinned, boned, and chopped chicken meat (particularly if you snagged a rotisserie chicken for dinner the night before); or even some finely diced smoked tofu. If you want to spend a little time at the stove, fry slivered garlic in a little peanut oil in a medium skillet until crisp and brown.
quinoa vanilla bean porridge
    EFFORT: NOT MUCH • PREP TIME: 5 MINUTES • COOK TIME: 7 HOURS • KEEPS ON WARM: 2 HOURS • SERVES: 3 TO 8
    2- TO 3½-QUART
    3⅓ cups milk
    1 cup quinoa (white or red)
    ⅓ cup sugar
    1½ tblsp instant tapioca
    ½ vanilla bean, split