As summer makes it's way into the Mid-West, I'm so excited for the abundance of fresh veggies at the farmer's markets. I love asparagus, but find it gets a too chewy when baked in the oven. I was so excited when Hamilton Beach sent me a complimentary Rice Cooker to review on my blog. In addition to rice, you can steam vegetables, sea food, and poultry with this appliance. I made a complete Mahi Mahi dinner with two sides, when I tested out my steamer. I was very impressed with how quick and easy the meal cooked. I'm a little "appliance challenged," so I was a intimidated to give it a whirl. But to my surprise, there were very few steps required to complete my dinner. In less than a half hour I had a delicious meal to serve to my family. It takes my oven almost that long just to heat up! Here's some tips when using this quick and convenient Hamilton Beach Rice and Hot Cereal Cooker:
This gorgeous stainless steel appliance is surprisingly light! It does take up some space on the counter, though. So make sure you have plenty of room for your new steamer.
After consulting the manual, I filled the steamer to the "3" cups line for this recipe. The manual will advise you how much water to add for the recipe you are making. I used the rice scooper to measure 3 cups of rice.
Next, I set the white basket on top of the rice. I filled the basket with the marinaded Mahi Mahi fillets and asparagus. The manual recommends cutting asparagus into thirds for quicker steaming.
After putting all the goodies into the steamer, I closed the lid, plugged it in, and pressed the "White Rice"setting. According to the chart on page 15 of the manual, this setting can also be used to cook asparagus and fish fillets, too. The asparagus and rice were done first. I removed these two items and continued cooking the Mahi Mahi until it reached and internal temperature of 145 degrees F.
Here's how I made the Mahi Mahi marinade:
2 pounds frozen Mahi Mahi fillets; (I used frozen Mahi Mahi fillets from Costco) 1/4 soy sauce; 2 tsp. ginger; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1 tsp. paprika; 1/2 tsp. black pepper; 1/2 tsp. garlic salt.
Place all ingredients into a medium size mixing bowl. Stir to combine. Dredge unthawed fillets into the marinade. Steam cook according to the directions above. Serves 4.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!