34 ∙ recipes recipes ∙ 35
½ cup dry polenta
1 cup low-sodium chicken or
vegetable stock
½ tsp kosher salt
¼ tsp garlic powder
¼ tsp black pepper
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried parsley
INGREDIENTS:
HERBED
pOLENTA
DIRECTIONS:
Combine all ingredients in the Rice Cooker and stir. Cook 1 cycle.
INGREDIENTS:
german
potato salad
DIRECTIONS:
Combine potatoes and stock in Rice Cooker. Cook 25-30 minutes, until potatoes are
fork-tender. Drain and reserve drained liquid.
Add bacon to medium sauté pan over low heat. Render 5-7 minutes, until well-browned.
Drain bacon on paper towels. Add onion and let sauté on low-medium heat until
translucent, 3-5 minutes.
Add apple cider vinegar, drained potato liquid, maple syrup, and black pepper.
Cook another 5-10 minutes over low-medium heat until mixture has thickened and is
bubbling. Add potatoes and cook 1-2 minutes to warm up potatoes. Remove from heat
and toss with chopped bacon, parsley, and juice of 1 lemon wedge, if desired.
½ cup yukon potatoes,
chopped
½ cup low-sodium chicken or
vegetable stock
Bacon & Dressing
4 slices bacon or turkey
bacon, chopped
¼ cup apple cider vinegar
¼ cup drained potato liquid (from above)
2 tsp maple syrup
½ cup yellow onion, diced
¼ tsp ground black pepper
1 tbsp parsley, chopped
1 wedge lemon (optional)
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