20
21
SPICED ShRIMP AND RICE
1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 can (14½ oz.) diced tomatoes with green chilies
2 tbsp. olive oil
1½ lb. shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
¼ cup chopped cilantro
½ tsp. coarsely ground black pepper
1½ cups frozen peas
Combine all ingredients, except peas in removable pan in order listed. Place pan onto base and
plug in the appliance. Set temperature at 350ºF. Place the lid on the cooker.
Set timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook
an additional 10 minutes. Serve immediately.
Makes about 9 cups / 4 to 5 servings (about 2.25 quarts; 2.1 liters).
Note:
One can (14½ oz.) diced tomatoes and 1 can (4 oz.) diced green chilies can be substituted
for the canned tomatoes with green chilies.
CLASSIC ChICKEN STEW
1½ lb. boneless chicken cut into 1-inch cubes
2 cans (10¾ oz, each) condensed cream of chicken with herbs soup
1 cup water
4 medium carrots, cut in 1-inch pieces (about 1½ cups)
4 medium red skin potatoes, quartered
3 stalks celery, thickly sliced (about 1½ cups)
2 medium leeks, halved and sliced
½ tsp. coarsely ground black pepper
1½ cups frozen cut green beans
Combine all ingredients, except frozen vegetables in removable pan in order listed. Place pan
onto base and plug in the appliance. Place the lid on the cooker. Set temperature at 350ºF. Once
mixture comes to a boil, reduce heat to 250ºF and cook for 45 minutes. Stir in frozen green
beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.
Makes about 10 cups / 5 to 6 servings (about 2 ½ quarts; 2.4 liters).
TERIYAKI SALMON
1 lb. salmon fillets
1/3 cup teriyaki or toasted sesame marinade
1 can (8 oz.) mandarin oranges
1 cup snow peas
4 green onions cut in 1-inch pieces
1 tsp. kosher salt
¼ tsp. seasoned pepper
¼ cup toasted sliced almonds
Place filets in shallow baking dish. Pour marinade over all. Turn fish to coat both sides. Cover and
refrigerate for at least 30 minutes.
Drain oranges, saving liquid. Set oranges aside. Add water to orange liquid to make 1 cup. Pour
into rice cooking bowl. Remove salmon from dish and place in steamer basket. Top with snow
peas and green onions. Season with salt and pepper. Insert steamer basket into removable pan.
Cover and plug appliance into electric outlet. Select steam function and set timer for 18 minutes.
Top with reserved mandarin oranges. Cook 3 minutes longer or until salmon tests done.
If desired, serve over cooked rice and drizzle cooking liquid over all. Garnish with almonds.
Makes 4 servings.
ChILI ShRIMP
1 lb. shrimp, shelled and deveined
1½ cups thinly sliced yellow squash
1½ cups thinly sliced zucchini
1 medium red pepper, seeded and cut into 2-inch strips
2 large cloves garlic, thinly sliced
1 tbsp. chopped fresh basil
¼ tsp. chili powder
¼ tsp. salt
In large bowl, combine all ingredients; toss to blend.
Add 1¼ cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Spoon
shrimp mixture into steamer basket. Insert steamer basket into rice cooker over rice cooking
bowl.
Cover and plug appliance into electric outlet. Select steam function and set timer for 18 minutes.
Set timer and cook for 20 minutes; test shrimp and vegetables for doneness. If necessary cook
several more minutes.
If desired, garnish with chopped cilantro and lemon wedges.
Makes 4 servings.
