Ricecookerpotatosalad Recipes

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

RICE COOKER POTATO SALAD

Steps:

• ***** PUT EGGS IN STEAMER BASKET AND IT WILL COOK WITH THE POTATOES *****.
• Cut the potatoes in bite size pieces and put in rice cooker with the water.
• Turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.
• It's better if they are slightly underdone than overdone.
• Take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.
• Drain them well.
• Put the potatoes in a bowl or container and add the rest of the ingredients.
• Stir well and refrigerate.
• Better if made a day ahead.

OLD-FASHIONED RICED POTATOES

Steps:

• Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.

NUTTY BROWN RICE SALAD

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.

PRESSURE COOKER POTATO & OCTOPUS SALAD

Steps:

• First, remove the head, slit it in half and turn it inside out to empty it's contents and the little attached things including the eyes (see illustration, below). Then, remove the beak in the center where all of the tentacles meet. Rinse the octopus under running water.
• Wash and scrub the potatoes well and place them whole, un-peeled, in the pressure cooker. Add enough water to just cover the potatoes half-way with a pinch of salt.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 15 minutes cooking time under pressure.
• When the time is up, release all of the vapor, remove the potatoes with tongs (reserve the cooking water), and peel them while they are as hot as you can handle. I use tongs and a fork to get started - they are so easy to peel when they are still steaming hot!
• Next, cook the octopus. Add more water in the pressure cooker (enough to almost cover the octopus), 1 whole garlic clove, the Bay leaf, the whole pepper and bring to a boil before adding the octopus.
• Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 15 minutes cooking time under pressure.
• When the time is up, release all of the vapor, and check the octopus for tenderness by seeing if a fork will sink easily in the thickest part of the flesh. If not, close the top and bring it to pressure for another minute or two and check again.
• When the octopus is ready, remove and drain the it (save the cooking water and use as broth for making Risotto ai Frutti di Mare!). Remove any remaining skin from the octopus by lightly dragging a knife blade on the back-end and sides of the tentacles - only remove the skin from the suction-cup side if you want to remove the suction cups. Chop the head and tentacles into small bite-sized chunks.
• While the octopus is cooking, you can prepare the vinaigrette by putting the following in a small jar or plastic container: ½ cup of good olive oil, 4-5 tablespoons of white wine vinegar, two crushed garlic cloves, salt and ground pepper to taste. Close the lid and shake, shake, shake to blend.
• Dice the potatoes in pieces roughly the same size as the octopus chunks, unite them with the octopus, cover in the vinaigrette and sprinkle with the whole bunch of chopped parsley.