8
7
HELPFUL HINTS
• Although the rice measure holds about 5 ounces of uncooked rice; the cooked rice
is given in 8 ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using kosher salt, you
may find you want to add a little more than if using table salt. Use about 3/4 tsp. kosher
salt to each cup of uncooked rice.
• White rice should be stored in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• Try using broth, stock or reconstituted bouillon in place of water for additional flavor.
If you do, no additional salt may be necessary.
VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1
1
⁄
2
cups cold tap water or room temperature broth or stock.
VEGETABLE
AMOUNT
PREPARATION TIME SUGGESTIONS
Fresh Asparagus
1 lb.
4 - inch pieces
8 to 10
Season with lemon
minutes
slices, salt
and pepper
Fresh Green Beans
1 lb.
2-inch pieces
16 to 18
Season with dill, salt
minutes
and garlic pepper
Fresh beets
1 lb. / 4 cups
Peeled and
22 to 24
Add orange peel, salt
sliced
minutes
and pepper
Fresh Broccoli
12 oz.
Broken into
12 to 14
Add sliced garlic
florets
minutes
and fresh thyme
leaves
Fresh carrots
1 lb./ 4cups
Peeled and sliced
19 to 21
Season with fresh dill
minutes
and parsley
Fresh cauliflower
1 head/ 4 cups
Cut into florets
21 to 23
Serve garnished with
minutes
buttered bread
crumbs
Fresh corn
3 ears
Broken into
12 to 15
Season with
on the cob
2
1
⁄
2
-inch pieces.
minutes
chives or parsley
Sugar snap
1 lb. / 4 cups
Trimmed and
14 to 16
Serve drizzled
or snow peas
left whole
minutes
with soy sauce and
chopped green
onions
Peppers
2 large
Cut in strips
15 to 17
Season with chopped
minutes
garlic and cilantro
Potatoes
1
1
⁄
2
lbs./4 cups
Cut in wedges
24 to 26
Season with chopped
minutes
rosemary, salt and
garlic pepper
Yellow squash
4 cups
Sliced
10 to 12
Serve with diced
and Zucchini
minutes
tomatoes and
shredded Parmesan
cheese
FISH
Add lemon slices to 3/4 cup water in cooking bowl
Salmon
1 lb.
2 fillets
24 to 26
Season with fresh dill
minutes
and chives
Shrimp
1 lb.
Peeled and
14 to 16
Serve with tartar
deveined
minutes
or cocktail sauce
POULTRY
chicken breasts
1 lb.
Boneless and
40 to 45
Season with Kosher
skinless
minutes
salt and garlic
pepper
RC5417UC 6/7/07 11:34 AM Page 8
