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VEGET BLE
MOUNT
PREP R TION
Frozen peas
1 lb.
Potatoes
6 medium
Halved
(about 1 lb.)
Sweet potatoes
2 large
Cut in large pieces
(about 1
⁄
lbs.) about 2-inches).
1
2
Fresh spinach
4 cups firmly
Whole leaves.
packed
corn squash
1
⁄
lbs.
Thickly sliced and
1
2
1 medium
seeds removed.
Butternut squash
1 lb.
Cut in 1-inch pieces.
Yellow squash
1 lb.
Sliced
Zucchini
1 lb.
Sliced
FROZEN VEGET BLES
Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stir
fry and pepper stir fry
10 oz. to 1 lb. Removed from bag
and seasoned.
FISH
add 1 1/2 cups water to rice cooking bowl
add 1 lemon thickly sliced to water
season fish with lemon juice and Old Bay Seasoning
Salmon
1
⁄
lbs.
Fillets
1
2
Scallops
1 lb.
Medium size
Snapper
1 lb.
Whole, head and
tail removed.
Tuna steaks
1
⁄
lbs
Two medium steaks.
1
4
Swordfish
1 lb.
Two medium steaks.
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TIME
SUGGESTIONS
14 to 16
Stir in chopped fresh
minutes
mint.
24 to 26
Use creamer, red
minutes
skin or all-purpose
potatoes.
22 to 24
Season with salt and
minutes
ground cinnamon.
10 to 12
Garnish with roasted
minutes
garlic and toasted
pine nuts.
14 to 16
Trim ends and leave
minutes
skin on.
18 to 20
Peel and remove
minutes
seeds.
16 to 18
Sprinkled with dried
minutes
minced onion.
18 to 20
Seasoned with salt
minutes
and garlic pepper.
16 to 18
minutes
24 to 26
Topped with lemon
minutes
slices and snipped
fresh dill.
14 to 16
Very tender; served
minutes
with tartar sauce and
lemon wedges.
20 to 22
Drizzle with garlic,
minutes
soy vinaigrette.
15 to 17
Very tender; served
minutes
with tartar sauce and
lemon wedges.
15 to 17
Very tender; served
minutes
with tartar sauce and
lemon wedges.
RECIPES
CHICKEN VEGET BLE SOUP
6 cups chicken broth or stock
1/2 lb. boneless chicken breast cut in bite size pieces
2 cup frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tbsp. chopped parsley
1/2 tsp. Rotisserie Chicken seasoning
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve
immediately.
If desired, serve with hot garlic bread.
Makes about 12 cups/6 servings.
SP GHETTI WITH ME TB LLS
1 jar (1lb., 10 oz.) marinara sauce
3
⁄
cups water
1
2
1/2 lb. spaghetti rigati or linguini
1 lb. frozen meatballs (
⁄
-inch size)
1
2
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve
immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with
Texas toast.
Makes about 8 cups/4 servings.
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