User's Manual

RECIPES

SICILIAN SPAGHETTI SQUASH

It is an old Italian wives tale that cutting basil with a knife will send bad luck! A

wonderful alternative to pasta.

1/2

T. extra virgin olive oil 1 whole bulb garlic, peeled and coarsely chopped

1 28 oz. can plum tomatoes, 1 T. sugar

with juices and chopped 1 bunch fresh basil, torn

Salt and pepper to taste 2

1/2

lbs spaghetti squash, halved, seeded and

1/2

cup Pecorino Romano cheese fibrous strings removed

Saute garlic in olive oil on COOK until fragrant, 2-5 minutes. Add tomatoes and sugar and

Cook until heated through and sugar is dissolved. Remove to a separate bowl and add basil

and salt and pepper to taste. Wash bowl and replace in unit. Pour water into bowl until it is

approximately

1/4

1/3

filled. Add steamer basket and add squash, centers facing down.

Replace lid and steam on COOK until tender, about 30 minutes. Remove strands of squash

with a spoon until only the skin remains. Discard skin. Top with sauce and cheese. Serves 2.

SALMON WITH CITRUS MARINADE WITH COCONUT RICE

1/2

cups jasmine rice 2 cans unsweetened coconut milk

1/4

cup water pinch salt

Cooking spray 4 salmon steaks, approximately 6 oz.

1/2

lemon, zested and juiced

1/2

orange, zested and juiced

1/2

inch fresh ginger root, peeled and grated 1 T. soy sauce

Salt to taste

Place rice, coconut milk, water and rice into rice bowl. Spray steamer basket with

cooking spray and arrange salmon. In a separate bowl, combine orange zest and juice,

lemon zest and juice, ginger, and soy sauce. Brush both sides of salmon. Place cover on

unit. Turn Rice Cooker to COOK. Every 5 minutes, baste top of fish with marinade. At

end of cycle, test rice and cut into salmon to see if opaque. Serves 4.

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