HSN7C_RiceCooker08 8/13/08 3:30 PM Page 15
Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE | QUANTITY | TIME |
Asparagus, stems | 1 pound | 10 to 12 minutes |
trimmed |
|
|
Green or Wax Beans, | 1/2 pound | 12 to 13 minutes |
whole |
|
|
Broccoli, spears | 3/4 pound | 13 to 15 minutes |
Broccoli, flowerets | 3/4 pound | 12 to 14 minutes |
Cabbage, | 1/2 medium head | 16 to 18 minutes |
cut into 4 wedges | (1 pound) |
|
Carrots, | 1/2 pound | 10 to 12 minutes |
Carrots, | 1 pound | 13 to 15 minutes |
| stir halfway |
|
| through cooking |
|
Cauliflower, flowerets | 1 pound | 12 to 14 minutes |
| (about 6 cups) |
|
2 ears | 12 to 14 minutes | |
each halved |
|
|
Red or white potatoes, | 1 pound | 18 to 20 minutes |
medium, quartered |
|
|
Red or white potatoes, | 2 pounds medium | 27 to 30 minutes |
medium, quartered | stir halfway |
|
| through cooking |
|
Sweet potatoes, | 1 pound | 19 to 20 minutes |
medium, quartered |
|
|
Snow peas | 1/2 pound | 8 to 9 minutes |
Spinach, stems trimmed | 1/2 pound | 10 to 11 minutes |
Zucchini or summer | 1 pound | 11 to 12 minutes |
squash, sliced |
|
|
Main Dish
and Side Dish Recipes
for the 7-cup Rice Cooker
15 | 16 |
