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Recipes for your Steamer /Rice Cookers:

 

Steamed New Potatoes and Cherry Tomatoes in Dill Butter

2 pounds small new potatoes
1 pint cherry tomatoes
small bunch dill
4 teaspoons butter
Salt and  ground white pepper

1. Scrub potatoes and dry with paper towel.  Remove a ½ inch strip of skin around each potato.  Cut potatoes in half across the other circumference – leaving a strip that runs half way around the potato.
2. Place potatoes in steamer and steam for 12 to 15 minutes, or until potatoes are tender when pierced with the tip of your knife.
3. Meanwhile, rinse and dry the cherry tomatoes and dill.  Chop enough dill weed to make 2 tablespoons, set aside.
4. About 5 minutes before potatoes are done, add tomatoes to steamer. 
5. In a small saucepan, melt butter over low heat.  Remove from heat, add dill, salt and pepper to taste and stir. 
6. Transfer potatoes and tomatoes to a large bowl.  Add dill butter and stir gently with wooden spoon to coat potatoes and tomatoes.  Serves 4.