Boiled rice and roasted potatoes, simultaneously, perfected — Ninja Speedi
Ingredients
- 2 cups of long-grain rice
- 2 and 1/2 cups of water
- 2 teaspons of "Better than Bouillon" brand chicken or mushroom base
- 3 medium-size potatoes, cut into 1-inch cubes
- 1 tablespoon of olive oil, or, what the heck 2 tablespoons
- Onion powder
- Garlic powder
- Black pepper
- Salt
- Dry chives
- Dry thyme
Method
- Place rice, water and bouillon base in the pot.
- In a separate bowl toss together the potatoes, olive oil, and the spices. I mostly don't measure. For your first try a teaspon of garlic powder and half a teaspoon of the other spices. After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
- Place crisper in upper position. Place potatoes on crisper.
- Close the cover and set the Speedi to "saute/sear" for 13 minutes. Don't bother to warm up. You will need a separate timer; there is no auto-shutoff for this function. Start.
- Set the Speedi to "bake/roast" for 11 minutes at 390°. Start.
Notes
Potatoes and rice were both perfect.