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CREAMY SHRIMP AND RICE
4 servings
1 cup uncooked white or wild rice
2 tbsp. sliced green onions
1
114
cup chicken broth
1 cup frozen cooked shrimp
1
314
cup cream of potato soup
2 tbsp. sliced almonds, toasted
i/2
cup shredded Swiss cheese
Salt
and
pepper
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in
Rice Bowl. Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once
while cooking. Garnish with sliced almonds.
VEGETABLES
VEGETABLES AU GRATIN
4 servings
1
cup raw carrots
1 cup celery
114
cup butter or margarine
114
cup grated cheddar cheese
2 raw baking potatoes
San
and
pepper
to
taste
Peel the vegetables and cut them into 1 l/2 inch pieces. Place in Steaming Bowl. Fill Water
Reservoir to Max level. Steam for 15 minutes. Remove from Steaming Bowl. While still
piping hot, baste with butter or margarine, then sprinkle with cheese. Add salt and pepper
to taste.
FRENCH STYLE PEAS
4 servings
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
1
tbsp. thyme
Salt
ano
pepper to taste
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place
in Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid
from the Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt
and pepper to taste.
CAULIFLOWER AND CHIVES
4 servings
2 cups cauliflower florets
2 tbsp. chopped chives
1 cup cream
Salt
and
pepper to taste
Place the cauliflower florets, cream, chives, and salt and pepper in the Rice Bowl. Fill Water
Reservoir to Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot.
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