Cheats Easy Salmon Risotto Rice Cooker Recipes
CHEAT'S EASY SALMON RISOTTO (RICE COOKER)
OK- I know, it's not really a risotto if it's made in the rice cooker... I DON'T CARE. It still tastes good! (This recipe uses US measurements as I now have a US cup!) No oil in this one, the only fat is from the salmon and the cheese. Good way to use up a small piece of salmon. This is very filling but still makes 4 decent servings!
Provided by Chickee
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well.
- Hit "cook".
- Meanwhile, cover salmon with balsamic and marinate.
- About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes).
- Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again.
- Flake the salmon into small chunks.
- Cut the shallot into small slices.
- Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again.
- Get the plates ready to serve.
- Serve, sprinkled with a little extra dill. Enjoy!
Nutrition Facts : Calories 480.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 28.9, Sodium 326.9, Carbohydrate 77, Fiber 2.9, Sugar 4.5, Protein 20.4
RICE COOKER MUSHROOM BARLEY RISOTTO
My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.
Provided by Demandy
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
- Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
- Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
- Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
- Add in Parmesan cheese and mix until the cheese has melted.
Nutrition Facts : Calories 329, Fat 10.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 900.2, Carbohydrate 47.9, Fiber 9.4, Sugar 2.9, Protein 9.7
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