Wolfgang Puck BDRCRD010 Use & Care Manual page 14

HSNDigitalRiceCooker:HSNDigitalRiceCooker
Soy Steamed Salmon Filets
with Shiitake Brown Rice
Makes 4 Servings
INGREDIENTS FOR STEAMED SALMON
4 salmon filets, 3 - 4 ounces each
2 tablespoons mushroom soy sauce
4 teaspoons fresh ginger, cut into julienne strips
2 green onions, cut into julienne strips
2 big cloves garlic, cut into julienne strips
INGREDIENTS FOR RICE
1 1/3 cups brown rice, preferably organic
2 1/2 cups stock or water
2 bay leaves
4 teaspoons olive oil
1 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)
4 teaspoons mushroom soy sauce
2 cloves garlic, smashed
1 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
2 green onions, sliced thinly
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
Multi-Cooker pot. Stir, close, and press BROWN. After 45 minutes,
add basket with salmon. Cook 5 - 10 minutes or until fish is done
to your liking.
3 When Multi-Cooker switches to KEEP WARM, fluff rice and fold
in remaining green onion.
1/11/11 4:14 PM Page 25
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Macaroni & Cheese
Makes 2 - 3 Servings
INGREDIENTS
3 cups elbow macaroni, uncooked
3 cups water
3 cups heavy cream
1 1/2 tablespoons chicken bouillon powder
1 1/4 cup mozzarella cheese, shredded
1 1/4 cup sharp Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
METHOD
1 Place all ingredients except cheese in Multi-Cooker Pot.
2 Stir and press WHITE.
3 When Multi-Cooker switches to KEEP WARM, stir in cheese until
thoroughly combined.
4 Press STEAM and set TIME for 10 minutes. This will develop the
brown crust on the bottom.
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