Rice Cooker Steamed Vegetables

You should try making these Steamed Vegetables in your rice cooker, made with kabocha squash, canned corn, a large carrot, a large potato, shiitake mushrooms, and green beans. You can put the whole dish together in less than 30 minutes, and it will serve 3-4 people. Pair your steamed veggies with sides such as green beans infused with lemon, sweet potatoes roasted in the oven, or spinach sautéed with garlic.

To make rice cooker steamed vegetables, begin by layering kabocha squash, corn, carrot, and potato at the bottom of the rice cooker. Top it with mushrooms and green beans. Add water and olive oil, and season with salt and pepper. Close the lid, choose the “Plain” function, and press start. To end up with a colorful and nutritious plate, transfer the cooked vegetables to a serving dish and add your favorite dressing or sauce if desired.

Rice cooker recipes are easy to prepare, whether you’re making a simple steamed vegetable dish, a warming lemon chicken orzo soup, or a robust marinara sauce.

Rice Cooker Steamed Vegetables Ingredients

• 8 ounces kabocha squash or other pumpkin, peeled and cut into bite-sized pieces
• ½ cup canned corn, or 2 corn ears, cut in half
• 1 large carrot, chopped
• 1 large potato, peeled and chopped
• 8 shiitake mushrooms or button mushrooms
• 20 green beans or French beans
• ⅓ cup water
• 1 tablespoon olive oil
• Salt and pepper to taste

How To Make Rice Cooker Steamed Vegetables

1. Layer the Veggies: In the inner pot of your rice cooker, start by placing the kabocha squash, corn, carrot, and potato. Make sure they are evenly spread at the bottom.
2. Top with More Veggies: Add the mushrooms and green beans on top of the first layer. Try to distribute them evenly for uniform cooking.
3. Add Liquids and Season: Gently pour in the water and drizzle the olive oil over the veggies. Sprinkle salt and pepper to your liking.
4. Set and Start: Close the lid of the rice cooker securely. Navigate to the “Plain” function on your rice cooker settings and then press the start button.
5. Wait, Check, and Serve: Once the rice cooker signals that it’s done, carefully open the lid. Use a fork to check if the veggies are tender. Transfer them to a serving plate and add your favorite dressing or sauce, if desired.

Recipe Tips:

• Even Layering: Start with the harder vegetables like kabocha squash and potato at the bottom, as they take longer to cook.
• Vegetable Variety: Feel free to experiment with different vegetables based on availability and preference.
• Olive Oil Use: Drizzle olive oil over the vegetables before steaming to enhance flavor and prevent them from drying out.
• Seasoning: Season the vegetables with salt and pepper, or your choice of spices and herbs, before cooking to infuse them with flavor.
• Water Level: Ensure there’s enough water in the rice cooker to produce steam for the entire cooking duration but not so much that it soaks the vegetables.

Recipe Variations:

• Different Vegetables: Try steaming a variety of vegetables like broccoli, cauliflower, asparagus, or bell peppers.
• Flavor Boosters: Add a splash of soy sauce, a sprinkle of grated ginger, or a squeeze of lemon juice for an extra flavor kick.
• Butter or Broth: Substitute olive oil with butter for a richer taste, or use vegetable or chicken broth instead of water for additional flavor.
• Cheese Topping: Sprinkle grated Parmesan or cheddar cheese over the steamed vegetables right before serving.
• Herb Infusion: Add fresh or dried herbs like parsley, dill, or oregano to the vegetables for an aromatic touch.

Can I steam frozen vegetables in the rice cooker?

Yes, you can steam frozen vegetables in the rice cooker. There’s no need to thaw them first; just extend the cooking time slightly to ensure they’re fully heated and tender.

Is it possible to add herbs or spices to the vegetables while steaming?

Certainly! You can add herbs like thyme, rosemary, or basil, or spices such as garlic powder, paprika, or curry powder to the vegetables before steaming. This will infuse them with extra flavor.

Can I use a steaming basket in the rice cooker for vegetables?

Yes, if your rice cooker came with a steaming basket, you can use it to steam the vegetables. It allows the steam to circulate evenly, ensuring all the vegetables are cooked uniformly.

What To Serve With Steamed Vegetables

Pair your steamed vegetables with a delightful combination of lemon-infused green beans, oven-roasted sweet potatoes, or a delectable serving of garlic sautéed spinach. You add these sides to your plate, and they bring a delightful mix of textures and flavors that elevate the taste of your meal.

How To Store Steamed Vegetables

In The Fridge:

You should store your cooled steamed vegetables in an airtight container in your fridge for 3-4 days. Make sure you keep them at room temperature before you store them so they stay fresh.

In The Freezer:

Cool veggies and store them in airtight bags or containers for two to three months in the freezer. In order to avoid freezer burn, empty out any extra air.

How To Reheat Steamed Vegetables

Take the Steamed Vegetables and reheat it in the microwave for one to two minutes, steam it for around five minutes, or sauté it in oil over medium heat. The taste and texture of the veggies are preserved via each of the methods.

Check out More Rice Cooker Recipes:

• Rice Cooker Black Beans
• Mexican Chili In Rice Cooker
• Corned Beef And Cabbage In Rice Cooker