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37
SPICED SHRIMP AND RICE
Servings: 6
Ingredients:
1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 (14.5 oz.) can diced tomatoes with green chilies
2 tbsp. olive oil
1 ½ lb. shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
¼ cup chopped cilantro
½ tsp. coarsely ground black pepper
1 ½ cups frozen peas
Directions:
Combine all ingredients, except peas in cooking bowl in order listed. Place
bowl into rice cooker and plug in the appliance; the Warm indicator light will
come on. Push down the control switch to Cook. Place the lid on the cooker.
Set kitchen timer and cook for 25 minutes. Stir in frozen peas; place the lid
back on the cooker and cook an additional 10 minutes. Serve immediately.
Note: One can (14.5 oz.) diced tomatoes and 1 can (4 oz.) diced green chilies
can be substituted for the canned tomatoes with green chilies.
TERIYAKI SALMON
Servings: 4
Ingredients:
1 lb. salmon fillets, cut into 4 pieces
/ cup teriyaki marinade
2 cups dry white rice
1 cup snow peas
4 green onions cut into 1-inch
pieces
1 (8 oz.) can mandarin oranges,
drained
1 tsp. kosher salt
¼ tsp. black pepper
2 cups cooked rice
¼ cup toasted sliced almonds
Directions:
Place salmon and marinade in shallow dish. Turn fish to coat both sides.
Cover and refrigerate 30 min.
Place salmon, snow peas and green onions in steamer basket; place in rice
cooker bowl. And cover with lid.
Plug in rice cooker and push the control switch down to cook.
Cook 16 to 18 min. or until salmon is done (145°F) adding oranges during the
last 2 min. of cooking.
Serve over rice garnished with almonds.
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