Rice Cooker: Swedish Meatballs & Rice

My dear friend gave us a rice cooker for our wedding (love her!). It comes with a steaming tray and serving ladle. Up until now, I have used it to cook... rice. and we have steamed broccoli in it once or twice... But after a little bit of "research" I found there is a lot more you can do with this seemingly humble appliance.

Here it is, my first (of many) no-heat meal. I must admit, this "no-heat" thing is quite an exciting challenge for me. It is stretching me and my creativity to new heights. It is rather exciting. Tonight was a total shot in the dark, but I gave it a try and it didn't turn out too bad... not amazing, but not bad...

Swedish Meatballs & Rice:

White rice went into the main cooker part. I added the required water and started it up. When there was about 10 minutes left on the rice time I added some frozen Swedish meat balls (we picked up a bag while we were at IKEA) to the steaming tray.

The sauce was made up of cream of mushroom soup, some dried chopped onions, and a little water to thin it a bit. We added a few fresh herbs as a garnish (we gave rosemary a shot, and it was pretty good...)

Not the most amazing meal I've ever made, but it was a good first try. More (hopefully better) recipes to come!

Mexican Rice

This was easier than I thought it would be. And the flavor was pretty good.

{ingredients}
1 Tbsp Extra Virgin Olive Oil or Vegetable Oil
1 C. uncooked long grain white rice
2 c. warm water
1 1/2 tsp Caldo de Tomate (tomato boullion)

{optional ingredients}
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

{directions}
In a mixing bowl whisk together water, Caldo de Tomate, and optional spices. Set aside.
Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden.
Add water mixture to rice, stir, and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed.
Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Other Serving Suggestions:
drizzle some sour cream, add a few dashes of hot sauce, fresh guacamole, etc.

Creamy Shrimp and Rice

If you haven't  tried the new Philadelphia Cooking Creme, you should. Its pretty awesome! I got this recipe from the ideas on the package... And it is delish.

{ingredients}
2 tsp. Olive Oil
1/2 c. red peppers- chopped
1/2 c. onions- chopped
1 pkg. (6 oz.) sugar snap peas- halved
1 lb. frozen, cooked, cleaned, medium shrimp- thawed and drained {and you'll want to pat them dry with a paper towel)
1/4 tsp. black pepper
1/4 c. milk
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 c. hot cooked rice

{directions}
1. Heat oil in large skillet on med-high heat. Add peppers and onions; cook and stir 4-5 minutes or until crisp-tender. Stir in peas, cook 3-4 minutes or until heated through, stirring frequently.
2. Add shrimp, black pepper, and milk; cook and stir 3 minutes or until heated through. Add cooking creme; cook and stir 2 minutes.
3. Serve over rice.

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