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  1. Rice Cookers Recipes
  2. Green Peas and Asparagus Doria
Rice Cookers Recipes

Green Peas and Asparagus Doria

Zojirushi Recipe – Green Peas and Asparagus <i>Doria</i>

Doria is a Japanese dish similar to the popular French dish gratin, but with rice. Doria often includes buttered rice with vegetable, meat or fish soaked in Béchamel sauce and topped with melting cheese--an ultimate comfort food for cheese lovers!

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            	Green Peas and Asparagus <i>Doria</i>  Ingredients

Ingredients (Serves 2):
To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 1 for “WHITE RICE”

 For Blanching Green Peas and Asparagus:

  • 2 quarts water
  • 1 Tbsp. salt
  • 1/2 bunch asparagus
  • 1/2 cup green peas, fresh or frozen
  • 2 quarts ice water to chill

For Buttered Rice:

  • 1 Tbsp. butter
  • 1 tsp. garlic, minced
  • 1/4 tsp. salt
  • 1/8 freshly ground black pepper

For Béchamel Sauce (White Sauce):

  • 2 Tbsp. butter
  • 1/2 small onion, minced
  • 1/2 cup beef broth
  • 3 Tbsp. all purpose flour
  • 1-1/2 cup half and half
  • 1/4 tsp. salt
  • Pinch of ground white pepper

For Topping:

  • Grated Parmesan cheese, according to taste

You will need 2 individual (12 oz.) gratin dishes or a larger than 24 oz. casserole dish.


              Green Peas and Asparagus <i>Doria</i> Step 1
1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in inner cooking pan.


              Green Peas and Asparagus <i>Doria</i> Step 2
2

Add water to the corresponding water level for "WHITE RICE.” Cook the rice using the “WHITE RICE” setting. When rice completes cooking, gently fluff the rice with rice spatula.


              Green Peas and Asparagus <i>Doria</i> Step 3
3

While the rice is cooking, blanch asparagus and green peas. Boil the water in a pot and add 1 Tbsp. of salt. Also prepare 2 quarts ice water. Cut off hard ends of asparagus and discard. Cut into bite-sized pieces. Add chopped asparagus and green peas to boiling water and blanch for 2 minutes. Strain and plunge into ice water. Set aside.


              Green Peas and Asparagus <i>Doria</i> Step 4
4

When rice completes cooking, make the buttered rice. Melt 1 Tbsp. of butter in a sauté pan over medium heat, add garlic and sauté for 5 seconds. Add cooked rice, salt and pepper to the pan, stir and cook for 3 minutes. Turn off the heat and transfer buttered rice to each gratin dish.


              Green Peas and Asparagus <i>Doria</i> Step 5
5

Preheat oven to 475ºF.


              Green Peas and Asparagus <i>Doria</i> Step 6
6

Make the Béchamel sauce. Melt 2 Tbsps. of butter in a sauté pan over medium heat, add onion and sauté for 2 minutes. Pour beef broth into the pan and cook until almost all liquid is evaporated, about 3-5 minutes. Add flour to the pan and stir until smooth and the mixture turns a light golden color, about 2 minutes. Be careful not to darken. Add half and half, stir continuously until it begins to simmer and has creamy texture, about 5 minutes.

 


              Green Peas and Asparagus <i>Doria</i> Step 7
7

Turn off the heat, add salt and white pepper, mix in drained asparagus and green peas.


              Green Peas and Asparagus <i>Doria</i> Step 8
8

Pour the sauce over the rice in each gratin dish. Evenly sprinkle Parmesan cheese on top, bake in oven until the surface turns golden brown, about 10 minutes.


              Green Peas and Asparagus <i>Doria</i> Step 9
9

Serve while hot with a side of Parmesan cheese.

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