HSN7C_RiceCooker09 5/28/09 5:47 PM Page 17

Steamed Halibut and Red Bell

Peppers with Quinoa

Makes 4 Servings

INGREDIENTS

4 small halibut filets

1 tablespoon white miso paste 1/4 white onion, julienned

2 red bell peppers, julienned

3 cups baby carrots

11/2 cups quinoa, preferably organic

1clove garlic, minced

2 cups chicken stock or broth, canned is fine Kosher salt and fresh pepper to taste

METHOD

1Place halibut in Steamer Tray and spread miso paste on each one; top with onions.

2In second Steamer Tray, add carrots and bell peppers.

3 In a fine strainer, rinse the quinoa grains under cold water for 2 - 3 minutes to remove natural coating. If you skip this step the quinoa will taste bitter.

4Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth, season all to taste.

5Stack halibut on top of carrots and quinoa; add lid and press COOK.

6Check halibut after 5-8 minutes of active steaming. Remove when cooked thorough.

7Remove carrots when crisp-tender, about 2 minutes more.

8Quinoa is finished when machine chimes.

9Remove and serve.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Pad Thai

Makes 2 Servings

INGREDIENTS

1 box pad thai stir-fry rice noodles with sauce 2 cups water

1/2 cup fresh vegetables

1/2 pound medium shrimp, peeled and deveined

METHOD

1Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray on top with shrimp and vegetables. Press COOK.

2After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir, close lid, and let cook for 5 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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Wolfgang Puck BDRCRS007 manual Steamed Halibut and Red Bell Peppers with Quinoa, Pad Thai
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BDRCRS007 specifications

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