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Overnight Oatmeal
2 cups (473 ml) old-fashioned oatmeal
4 cups (946 ml) water
1/2 cup (118 ml) dried apples, chopped
Dash salt
1/4 teaspoon (1.2 ml) cinnamon
Sugar or sweetener, to taste
2 Tablespoons (30 ml) butter, optional
Place oatmeal, water, dried apples, salt, and cinnamon into cooking pot.
Set Cooker: Delay Start (at least 6 hours or overnight)
Heat/Simmer: 5 minutes
Optional: Stir in sugar and butter.
NOTE: This recipe may be made immediately (without using delay
option), if desired.
Servings: 4
Test Kitchen Tip: Replace old-fashioned oatmeal with steel-cut oats.
Use Delay Start and set cook time for 15 minutes on Heat/Simmer.
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840246300 ENv01.indd 12
840246300 ENv01.indd 12
Steamed Salmon with Brown Rice
2 salmon fillets (wild Alaskan, 3–4 ounces/85–113 g each)
2 teaspoons (10 ml) ground ginger
3 Tablespoons (44 ml) low-sodium soy sauce
1 garlic clove, minced
2 teaspoons (10 ml) dark brown sugar
1/2 teaspoon (2.5 ml) chili flakes
1 green onion or shallot, sliced
Salt and pepper, to taste
Brown rice (uncooked)
Place steamer basket on plate (to catch any drippings). Mix ginger,
soy sauce, garlic, dark brown sugar, and chili flakes. Rub fish fillets
with mixture and place in refrigerator to marinate for approximately
30 minutes.
Measure brown rice and water according to desired servings/package
directions. Chicken or vegetable stock/broth may also be substituted
for water.
Set Cooker: Whole Grain—after approximately 30–35 minutes, lift
cover and add steamer basket with salmon fillets.
Cook an additional 8–10 minutes or until salmon flakes easily with a
fork. Serve salmon over rice and sprinkle with sliced green onion.
Servings: 2
4/11/14 11:28 AM
4/11/14 11:28 AM
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