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Idiomas disponibles
SPICED SHRIMP AND RICE
Servings: 6
Ingredients:
1 pkg . (16 oz .) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz .) clam juice
1 (14 .5 oz .) can diced tomatoes with green chilies
2 tbsp . olive oil
1 ½ lb . shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
¼ cup chopped cilantro
½ tsp . coarsely ground black pepper
1 ½ cups frozen peas
Directions:
Combine all ingredients, except peas in cooking bowl in order listed . Place
bowl into rice cooker and plug in the appliance; the Warm indicator light will
come on . Push down the control switch to Cook . Place the lid on the cooker .
Set kitchen timer and cook for 25 minutes . Stir in frozen peas; place the lid
back on the cooker and cook an additional 10 minutes . Serve immediately .
Note: One can (14 .5 oz .) diced tomatoes and 1 can (4 oz .) diced green chilies
can be substituted for the canned tomatoes with green chilies .
TERIYAKI SALMON
Servings: 4
Ingredients:
1 lb . salmon fillets, cut into 4 pieces
1/3 cup teriyaki marinade
2 cups dry white rice
1 cup snow peas
4 green onions cut into 1-inch
pieces
Directions:
Place salmon and marinade in shallow dish . Turn fish to coat both sides .
Cover and refrigerate 30 min .
Place salmon, snow peas and green onions in steamer basket; place in rice
cooker bowl . And cover with lid .
Plug in rice cooker and push the control switch down to cook .
Cook 16 to 18 min . or until salmon is done (145°F) adding oranges during the
last 2 min . of cooking .
Serve over rice garnished with almonds .
1 (8 oz .) can mandarin oranges,
drained
1 tsp . kosher salt
¼ tsp . black pepper
2 cups cooked rice
¼ cup toasted sliced almonds
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