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∙ 34 ∙ ∙ 35 ∙
½ cup dry polenta
1 cup low-sodium chicken or
vegetable stock
½ tsp kosher salt
¼ tsp garlic powder
¼ tsp black pepper
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried parsley
Ingredients:
1. Combine all ingredients in the Rice Cooker and stir. Cook 1 cycle.
Directions:
herbed
Polenta
1. Combine potatoes and stock in Rice Cooker. Cook 25-30 minutes, until potatoes
are fork-tender. Drain and reserve drained liquid.
2. Add bacon to medium sauté pan over low heat. Render 5-7 minutes, until well-
browned. Drain bacon on paper towels. Add onion and let sauté on low-medium
heat until translucent, 3-5 minutes.
3. Add apple cider vinegar, drained potato liquid, maple syrup, and black pepper.
Cook another 5-10 minutes over low-medium heat until mixture has thickened
and is bubbling. Add potatoes and cook 1-2 minutes to warm up potatoes.
Remove from heat and toss with chopped bacon, parsley, and juice of 1 lemon
wedge, if desired.
½ cup Yukon potatoes, chopped
½ cup low-sodium chicken or
vegetable stock
Bacon & Dressing
4 slices bacon or turkey bacon,
chopped
¼ cup apple cider vinegar
Ingredients:
German
Potato salad
Directions:
¼ cup drained potato liquid
(from potatoes)
2 tsp maple syrup
½ cup yellow onion, diced
¼ tsp ground black pepper
1 tbsp parsley, chopped
1 wedge lemon (optional)
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