Wolfgang Puck Bistro BDRCRS007 Use And Care Manual page 10

HSN7C_RiceCooker09 5/28/09 5:47 PM
Steamed Halibut and Red Bell
Peppers with Quinoa
Makes 4 Servings
INGREDIENTS
4 small halibut filets
1 tablespoon white miso paste
1/4 white onion, julienned
2 red bell peppers, julienned
3 cups baby carrots
1 1/2 cups quinoa, preferably organic
1 clove garlic, minced
2 cups chicken stock or broth, canned is fine
Kosher salt and fresh pepper to taste
METHOD
1 Place halibut in Steamer Tray and spread miso paste on each one;
top with onions.
2 In second Steamer Tray, add carrots and bell peppers.
3 In a fine strainer, rinse the quinoa grains under cold water for 2 - 3
minutes to remove natural coating. If you skip this step the quinoa
will taste bitter.
4 Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth,
season all to taste.
5 Stack halibut on top of carrots and quinoa; add lid and press COOK.
6 Check halibut after 5-8 minutes of active steaming. Remove when
cooked thorough.
7 Remove carrots when crisp-tender, about 2 minutes more.
8 Quinoa is finished when machine chimes.
9 Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Page 17
17
Pad Thai
Makes 2 Servings
INGREDIENTS
1 box pad thai stir-fry rice noodles with sauce
2 cups water
1/2 cup fresh vegetables
1/2 pound medium shrimp, peeled and deveined
METHOD
1 Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray
on top with shrimp and vegetables. Press COOK.
2 After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,
close lid, and let cook for 5 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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