Hamilton Beach Digital Simplicity Manual page 14

Recipes
(cont.)
Steamed Salmon with Brown Rice
2 salmon fillets (wild Alaskan, 85–113 g each)
10 ml ground ginger
44 ml low-sodium soy sauce
1 garlic clove, minced
10 ml dark brown sugar
2�5 ml chili flakes
1 green onion or shallot, sliced
Salt and pepper, to taste
Brown rice (uncooked)
Place steamer basket on plate (to catch any drippings)� Mix ginger,
soy sauce, garlic, dark brown sugar, and chili flakes� Rub fish fillets
with mixture and place in refrigerator to marinate for approximately
30 minutes�
Measure brown rice and water according to desired servings/package
directions� Chicken or vegetable stock/broth may also be substituted
for water�
Set Cooker: Whole Grain—after approximately 30–35 minutes, lift
cover and add steamer basket with salmon fillets�
Cook an additional 8–10 minutes or until salmon flakes easily with a
fork� Serve salmon over rice and sprinkle with sliced green onion�
Servings: 2
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Rice cooker.indb 14 Rice cooker.indb 14
Steamed Shrimp with Vegetables
454 g large frozen shrimp
237 ml sugar snap peas
177 to 237 ml red bell pepper, sliced
118 to 177 ml onion, sliced
237 ml chopped pineapple (in juice)
1 bottle (355 ml) teriyaki sauce (or other desired sauce)
White rice (uncooked)
Place desired amount of white rice and water into cooking pot�
Set Cooker: White Rice
While rice is cooking, chop vegetables and thaw shrimp under cold
running water� After approximately 30–35 minutes, place shrimp and
vegetables into steamer basket and place basket into cooker�
Cook approximately 10 minutes or until shrimp are opaque and
veggies slightly tender� When cooking cycle is completed, toss shrimp,
vegetables, pineapple, and rice with teriyaki sauce and serve�
Servings: 4
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