Wolfgang Puck HSN5C_RICECOOKER08 Soy Steamed Salmon Filets with Shiitake Brown Rice

HSN5C_RiceCooker08 6/23/08 10:24 AM Page 27

Soy Steamed Salmon Filets with Shiitake Brown Rice

This recipe is so healthy but is also very pretty and full of flavor. It is a real treat and a snap to prepare. The busier my life gets, the more grateful I am to have a rice cooker and wonderful recipes like this.

2 Servings

INGREDIENTS FOR STEAMED SALMON

2 salmon filets, 3-4 ounces each

1 tablespoon mushroom soy sauce

2 teaspoons fresh ginger, cut into julienne strips

1 green onion, cut into julienne strips

1 big clove garlic, cut into julienne strips

INGREDIENTS FOR RICE

2/3 cup brown rice, preferably organic 1 1/4 cup stock or water

1 bay leaf

2 teaspoons olive oil

1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water, squeeze to remove excess water (use this leftover liquid

in place of part of the stock called for, if desired) 2 teaspoons mushroom soy sauce

1 clove garlic, smashed

1/2 teaspoon sambal oelek or chili flakes kosher salt and pepper, to taste

1 green onion, sliced thinly on the bias

METHOD

1Place salmon in steamer basket. Set on a plate to catch any dripping. Rub mushroom soy sauce over salmon. Top evenly with ginger, green onion and garlic. Set aside to marinate for 20 minutes.

2Add remaining rice ingredients, except for green onion, into Rice Cooker Pot. Stir, close, and press COOK. After 20 minutes, add basket with salmon. Cook 5-10 minutes or until fish is done to your liking.

3When rice cooker switches to KEEP WARM, fluff rice and fold in remaining green onion.

Recipe courtesy Marian Getz

Macaroni & Cheese

This is hands-down the favorite recipe made in the rice cooker! It is comfort food at its finest and is child’s play to prepare.

2 - 3 Servings

INGREDIENTS

11/2 cups elbow macaroni

11/2 cups chicken broth, or water and a good-quality chicken bouillon cube

1cup heavy cream

3/4 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1/4 cup shredded Parmesan cheese 1/4 teaspoon kosher salt, or to taste

METHOD

1Combine macaroni, broth and cream in rice cooker. Press COOK. Stir occasionally.

2When machine switches to KEEP WARM, add remaining ingredients and stir thoroughly until all cheese is melted.

3Press COOK again. The rice cooker will switch to KEEP WARM after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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