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FORBROWNRICE
AMOUNT AMOUNT APPROX. YIELD
OFRICE OFWATER COOKING IN8OZ.
TIME MEASURES
2 rice measures to 2 mark 38 to 42 minutes 2 to 2 1/2 cups
3 rice measures to 3 mark 40 to 42 minutes 4 1/2 to 5 1/2 cups
4 rice measures to 4 mark 40 to 45 minutes 9 to 10 cups
5 rice measures to 5 mark 42 to 46 minutes 10 to 11 cups
6 rice measures to 6 mark 44 to 48 minutes 13 to 14 1/2 cups
7 rice measures to 7 mark 48 to 60 minutes 14 to 16 cups
FORWHITEPARBOILED(ORCONVERTED)RICE
AMOUNT AMOUNT APPROX. YIELD
OFRICE OFWATER COOKING IN8OZ.
TIME MEASURES
2 rice measures to 2 mark 20 to 30 minutes 2 1/2 to 3 1/2 cups
3 rice measures to 3 mark 25 to 27 minutes 5 to 6 cups
4 rice measures to 4 mark 26 to 30 minutes 8 1/2 to 9 1/2 cups
5 rice measures to 5 mark 28 to 36 minutes 10 to 11 cups
6 rice measures to 6 mark 30 to 38 minutes 12 to 14 cups
7 rice measures to 7 mark 38 to 42 minutes 15 to 16 cups
FORSMALLGRAIN(ORPEARL)RICE
AMOUNT AMOUNT APPROX. YIELD
OFRICE OFWATER COOKING IN8OZ.
TIME MEASURES
2 rice measures to 2 mark 18 to 22 minutes 3 1/2 to 4 1/2 cups
3 rice measures to 3 mark 22 to 24 minutes 5 to 6 cups
4 rice measures to 4 mark 23 to 24 minutes 6 1/2 to 7 1/2 cups
5 rice measures to 5 mark 24 to 26 minutes 10 to 11 cups
6 rice measures to 6 mark 28 to 31 minutes 12 to 13 cups
7 rice measures to 7 mark 31 to 34 minutes 14 to 15 cups
WILDRICE
AMOUNT AMOUNT APPROX. YIELD
OFRICE OFWATER COOKING IN8OZ.
TIME MEASURES
2 rice measures 7 cups 1 hr 40 minutes 5 to 6 cups
to 2 hrs. 20 min.
4 rice measures 9 cups 2 hrs. 2 min. 7 to 8 cups
to 2 hrs. 8 min.
CHARTFORSTEAMEDVEGETABLESANDFISH
Allsteamedusing1
1
⁄2to2cupsofcoldtapwaterorstockorroomtemperature
vegetablebroth
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh Asparagus 1/2 lb. Wash; break off 12 to 15 Season with salt,
woody base where minutes pepper and grated
spears snap easily. lemon peel.
1lb.
Fresh Green or 1/2 lb. Leave whole, trim 16 to 18 Season with salt,
Waxed beans end or cut into 2-inch minutes pepper and freshly
pieces. snipped dill.
1 lb. 18 to 20
minutes
Fresh Beets 1 lb. (about Cut off stems leaving 40 to 42 Slip skin off after
5 medium) about 1-in. Wash; minutes cooking.
do not peel.
1 lb. (about Remove stem and 26 to 28
5 medium) root ends. Peel and minutes
cut into wedges.
Fresh Broccoli 1 bunch Cut into florets. 18 to 20 Season with salt,
(about 8 cups) minutes pepper and grated
lemon peel.
Brussels Sprouts 4 cups Cut a cross in the base 28 to 30 Garnish with
of each sprout. minutes chopped toasted
hazelnuts.
Cabbage 1 lb. Cut in wedges. 24 to 26 Garnish with
minutes crumbled cooked
bacon.
Carrots 12 oz., Cut in thick slices. 16 to 18 Season with salt,
minutes pepper and grated
orange peel.
Cauliflower 12 oz. Cut into florets. 20 to 22 Garnish with buttered
minutes toasted bread crumbs.
Celery 12 oz., Cut in 3-inch pieces. 16 to 18 Toss with butter, salt
(about 2
1
⁄2 cups) minutes and pepper.
Corn 1
1
⁄2 lb. Cut in 2-inch pieces. 18 to 20 Garnish with finely
(about 4 ears) minutes chopped tomatoes
and parsley.
Sugar snap peas 8 oz. Trimmed and left 10 to 2 Season with salt,
about 2 cups whole. minutes pepper and minced
dill.
Snow peas 8 oz. Trimmed and left 12 to 14 Serve drizzled with
whole. minutes soy sauce and
minced green onions.