Category: Rice Maker

MAHI MAHI

Yield: 4

Serving Size: 1 piece of fish

Ingredients

  • 4 Mahi filets
  • 1½ tsp. salt, divided
  • ¼ tsp. fresh black pepper
  • ½ cup slivered almonds
  • 4 tbsp. unsalted butter
  • ½ lemon, juiced using Zest ’N Press® Gadget.

Instructions

  1. Season fish with salt and pepper, reserving ½ tsp. for sauce.
  2. Place Chef Series II 11″/28 cm Fry Pan over medium heat. Once pan is hot, place fish filets into pan and sear until browned, about two minutes. Flip with Spatula to sear other side and cook through, 2–3 minutes longer.
  3. Meanwhile, place Chef Series II 8″/20 cm Fry Pan over medium heat. Add almonds to pan and toast, about 2–3 minutes or until you can smell them. Stir occasionally to keep from burning.
  4. Once toasted, remove almonds from pan and set aside. Add butter to pan and heat until it begins to brown and smell nutty. Swirl pan while cooking to keep from burning.
  5. Once browned, return almonds to pan and add lemon juice and salt to season. Stir to combine and serve over seared fish.

BASMATI PRIMAVERA

Yield: 4

Serving Size: 3/4 cup

Ingredients

  • 2 cups water
  • 1/2 tsp. coarse kosher salt, divided
  • 3/4 cup rice
  • 1/4 cup carrot, chopped
  • 1/4 cup parsnip, chopped
  • 1/4 cup butternut squash, chopped
  • 4 tbsp. butter
  • 1/4 cup heavy cream
  • 1 small garlic clove, crushed
  • 1 tbsp. fresh thyme, minced

Instructions

  1. In the base of the Microwave Rice Maker add water, salt, rice, carrot, parsnip, and butternut squash; stir to combine. Microwave on high heat 5 minutes. Continue to microwave at 50% power 10 minutes more. Remove from microwave, let stand 5 minutes. Transfer rice and vegetables to a large bowl, fluff with fork.
  2. Meanwhile in the MicroPitcher add butter, cream, garlic, and thyme. Microwave on high power, 30 seconds, or until butter has melted.
  3. Pour butter mixture over rice; toss to coat. Serve warm.

GRILLED CHICKEN CACCIATORE

Yield: 2

Serving Size: 1½ cups

Ingredients

  • 4 boneless, skinless chicken thighs, chopped
  • 1 large green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled, minced
  • ¼ cup tomato paste
  • 1/4 cup crushed tomato
  • 1/4 cup chicken stock
  • 1 tsp. corn starch
  • 1 tsp. dried oregano
  • 1/2 tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill, add chicken, bell pepper, onion, and garlic. Place cover on chicken in the grilling position. Microwave on high power 4 minutes. Remove from microwave, drain liquid, stir to redistribute. Microwave on high power an additional 3 minutes.
  2. Meanwhile, in a medium bowl, stir together tomato paste, crushed tomato, chicken stock, corn starch, oregano, and salt. Pour over chicken. Place cover on chicken in the grilling position. Microwave on high power an additional 3 minutes or until chicken is cooked through.
  3. Remove from microwave. Serve warm over rice or pasta.
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PINEAPPLE RICE

Yield: 4

Serving Size: 3/4 cup

Ingredients

  • 2 cups water
  • 1/2 tsp. coarse kosher salt, divided
  • 3/4 cup long-grain rice
  • ¼ piece small red onion, peeled
  • 2 garlic cloves, peeled
  • 1 ½ cups roughly chopped fresh pineapple
  • ¼ cup minced fresh cilantro

Instructions

  1. In the base of the Microwave Rice Maker add water, salt and rice; stir to combine. Microwave on high power 5 minutes. Continue to microwave at 50% power 10 minutes more. Remove from microwave, let stand 5 minutes.
  2. 2Meanwhile in the base of the PowerChef fitted with blade accessory add onion and garlic. Cover and pull cord until well minced. Add pineapple, cover and pull cord until finely chopped.
  3. In a medium bowl combine rice, pineapple mixture, and cilantro. Serve warm or cold.

QUINOA AND PORK TENDERLOIN SALAD

Preparation

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.