Steamed Broccoli or Cauliflower
Broccoli or Cauliflower or a mixture of both
Wash broccoli/cauliflower and cut into florets or pieces with 2-3 inch stems. Place in the steam tray. Add 1-1/2 cups water to the inner pot, place inner pot into the rice cooker, close lid and press “STEAM/COOK” button. When water has reached a boil, carefully open the lid, keeping hands and face away to avoid steam burns. Using oven mitts, place steam tray with vegetables into the rice cooker, taking care not to touch sides of the inner pot, as it will be hot. Steam for 8 to 10 minutes or to desired crispness. Using oven mitts, remove steam tray from inner pot and place vegetables in a serving dish. Season with salt, pepper, butter, olive oil, or cheese if desired.
Orange Gingered Carrots
1/2 lb.
-
1/2 cup
2slices
1tbsp.
carrots, peeled, sliced or cut into 3/8-inch square by 3-inch long strips
grated zest of 1 orange
orange juice or combination of orange juice and water
fresh ginger butter
Add carrots and remaining ingredients to inner pot. Place inner pot into rice cooker, cover, and press “STEAM/COOK” button. Steam for 10 minutes after liquid has come to a boil. Check to see if carrots are tender by carefully opening the lid, keeping hands and face away to avoid steam burns. If carrots are not done, cover and cook for an additional 1-2 minutes, adding more water if needed. Spoon out of inner pot and serve.
