Soy Steamed Salmon Filets With Shiitake Brown Rice; Macaroni & Cheese; Ingredients For Steamed Salmon; Ingredients For Rice - Wolfgang Puck BDRC0005 Bistro collection Use And Care Manual

5cupRiceCookerManual 10/19/07 12:47 PM
Soy Steamed Salmon Filets
with Shiitake Brown Rice
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a rice cooker and wonderful recipes like this.
2 Servings

INGREDIENTS FOR STEAMED SALMON

2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips

INGREDIENTS FOR RICE

2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1 Place salmon in steamer basket. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2 Add remaining rice ingredients, except for green onion, into Rice
Cooker Pot. Stir, close, and press COOK. After 20 minutes, add
basket with salmon. Cook 5-10 minutes or until fish is done to
your liking.
3 When rice cooker switches to KEEP WARM, fluff rice and fold in
remaining green onion.
Recipe courtesy Marian Getz
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Macaroni & Cheese
This is hands-down the favorite recipe made in the rice cooker! It is
comfort food at its finest and is child's play to prepare.
2 - 3 Servings
INGREDIENTS
1 1/2 cups elbow macaroni
1 1/2 cups chicken broth, or water and a
good-quality chicken bouillon cube
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 teaspoon kosher salt, or to taste
METHOD
1 Combine macaroni, broth and cream in rice cooker. Press COOK.
Stir occasionally.
2 When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
3 Press COOK again. The rice cooker will switch to KEEP WARM after
just a few minutes; this is the point where the cheese on the bottom
turns that delicious brown. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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