Serves 4 to 5

Ingredients:

• Rice, 1½ Cup
• Water, 1½ Cup
• Carrots, 200 grams (diced)
• Long Beans, 200 grams (diced)
• Frozen Sweet Corn, 200 grams
• Shimeiji Mushrooms, 150 grams
• Garlic Salt, 1 teaspoon
• (Optional) Extra Virgin Olive Oil, to taste
• (Optional) Parsley, for garnish

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, assemble the ingredients in the following order and bring to a boil under medium heat:
1. Rice
2. Water
3. Garlic Salt
4. Diced Carrots
5. Frozen Sweet Corn
6. Diced Long Beans
7. Shimeji Mushrooms
2. When boiling, reduce to medium-low heat and simmer for 5 minutes.
3. After 5 minutes and when boiling, cover inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to cook for 1 hour.
4. Before serving, drizzle with extra virgin olive oil and garnish with fresh parsley.

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000 or RPE-3000. You may adjust the ingredients' quantity for different capacities.

Photos and recipe courtesy of Thermos Singapore team