Your Recipe for Combi-steam Cooking
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Orzo Pasta Salad Grilled Artichokes
Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods.
1 cup orzo pasta
1 cup of water or enough to cover the pasta
1 8 oz package grilled artichoke hearts, coarsely chopped
¼ cup finely chopped red onion
¼ cup minced Italian parsley leaves
2 cups mini heirloom tomatoes, quartered
¼ cup pine nuts, lightly toasted
¼ cup olive oil
1 ½ tbsp golden balsamic or sherry vinegar
2 cloves garlic, minced
Heat the Steam oven in the Steam mode, 212 degrees.
Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt.
Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl.
Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor.
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Steamed Couscous Broccoli Salad with Almonds
Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode. Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish.
If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small pyrex or other ovenproof casserole dishes.
½ cup whole wheat couscous (I used the Trader Joe’s brand)
½ cup water
2 large broccoli crowns, florets, and some tender slices of the stem only
½ red onion, minced
½ cup dried cranberries
½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes)
½ cup toasted pepitas (toasted with the almonds)
3 tbsp olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp apple cider or golden balsamic vinegar
Heat the steam oven in the steam mode at 212 degrees.
Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt.
Place the broccoli florets and stems in the perforated pan.
Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed.
Combine the remaining ingredients in a large shallow bowl and prepare the dressing.
Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste.