10
9
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Frozen peas 1 lb. 14 to 16 Stir in chopped fresh
minutes mint
Potatoes 6 medium halved 24 to 26 Use creamer, red
(about 1 lb.) minutes skin or all-purpose
potatoes
Sweetpotatoes 2 large cut in large pieces 22 to 24 Season with salt and
(about 1
1
⁄2 lbs.) about 2-inches) minutes ground cinnamon
Fresh spinach 4 cups firmly whole leaves 10 to 12 Garnish with roasted
packed minutes garlic and toasted
pine nuts
Acorn squash 1
1
⁄2 lbs. thickly sliced and 14 to 16 Trim ends and leave
1 medium seeds removed minutes skin on
Butternut squash 1 lb. cut in 1-inch pieces 18 to 20 Peel and remove
minutes seeds
Yellow squash 1 lb. sliced 16 to 18 Sprinkled with dried
minutes minced onion
Zucchini 1 lb. sliced 18 to 20 Seasoned with salt
minutes and garlic pepper
FROZEN VEGETABLES
Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stir
fry and pepper stir fry
10 oz. to 1 lb. removed from bag 16 to 18
and seasoned minutes
FISH
add 1 1/2 cups water to rice cooking bowl
add 1 lemon thickly sliced to water
season fish with lemon juice and Old Bay Seasoning
Salmon 1
1
⁄2 lbs. fillets 24 to 26 topped with lemon
minutes slices and snipped
fresh dill
Scallops 1 lb. medium size 14 to 16 Very tender; served
minutes with tartar sauce and
lemon wedges
Snapper 1 lb. whole, head and 20 to 22 Drizzle with garlic,
tail removed minutes soy vinaigrette
Tuna steaks 1
1
⁄4 lbs 2 medium steaks 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges
Swordfish 1 lb. 2 medium steaks 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges
RECIPES
CHICKEN VEGETABLE SOUP
6 cups chicken broth or stock
1/2 lb. boneless chicken breast cut in bite size pieces
2 cup frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tbsp. chopped parsley
1/2 tsp. Rotisserie Chicken seasoning
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.”
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve
immediately.
If desired, serve with hot garlic bread.
Makes about 12 cups/6 servings
SPAGHETTI WITH MEATBALLS
1 jar (1lb., 10 oz.) marinara sauce
3
1
⁄2
cups water
1/2 lb. spaghetti rigati or linguini
1 lb. frozen meatballs (
1
⁄2
-inch size)
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.”
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on
the cooker. If necessary, cook several minutes longer until pasta is tender. Serve
immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with
Texas toast.
Makes about 8 cups/4 servings
SPICED SHRIMP AND RICE
1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 can (14
1
⁄2 oz.) diced tomatoes with green chilies
2 tbsp. olive oil
1
1
⁄2 lb. shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
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