Wolfgang Puck HSN5C_RICECOOKER08 - Manual (Page 15)

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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
1 1/2 cups elbow macaroni
1 1/2 cups chicken broth, or water and a
good-quality chicken bouillon cube
1 cup 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
1 Combine macaroni, broth and cream in rice cooker. Press COOK.
Stir occasionally.
2 When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
3 Press 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
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
1 Place 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.
2 Add 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.
3 When rice cooker switches to KEEP WARM, fluff rice and fold in
remaining green onion.
Recipe courtesy Marian Getz
HSN5C_RiceCooker08 6/23/08 10:24 AM Page 27