Following someone else's advice, I tried 300°F for 30 minutes on Steam and Bake.  Not completely cooked.  Added 5 minutes.  Better, but still a bit damp in the very middle.  Next time I'll try 315 and 30 minutes.  That fits better with the 25/25 rule.

Source:  Alison Roman's recipe

Ingredients

• 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
• ¼ cup olive oil, plus more for drizzling
• 1 medium red or yellow onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 to 3 tablespoons harissa paste
• Three 15-ounce cans large white beans, such as cannellini, butter or great Northern, drained.  Try a mix of all three if you can.
• 4 cups vegetable or chicken broth
• 1 preserved lemon, thinly sliced, or 1 fresh lemon, halved, for squeezing
• Mix in 1 cup of chopped parsley, leaves and tender stems
• Serve up, sprinkling each bowel with some crumbled feta or other salty cheese, such as queso fresco or pecorino.

Method

1. This recipe does not use the crisper tray.
2. Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.
3. Set Speedi to sear/saute Hi5.  You will maintain this heat for the whole cooking process. 
4. Cook onion in pot with ¼ cup of olive oil the until onions are transparent.
5. Add garlic, and pepper.  Stir occasionally until the garlic and pepper are fragrant, 1-2 minutes
6. Add harissa paste  and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
7. Take 1/2 cup of the white bean mixture and mash them in a bowl.
8. Add mashed and whole beans to the pot.
9. Add the broth and reserved broc rabb stems. Bring to a simmer and cook for ten minutes.
10. Add brocc rabb and preserved lemon (or lemon juice).  Stir.  Cook 10 minutes or until the greens are wilted.
11. Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
12. Serve with crumbled feta and parsley, and with sliced, hard-boiled eggs, if you like.  Drizzle on some more olive oil.  

Notes

2002-02-20:  This is my first attempt at this recipe, and I made the following changes.

• I'm cooking for Julie, who does not like bitter greens, so I used broccoli instead of broc rabb.  Yup, I did chop the stems up into quarter-inch rounds.  Yes, in step 9 I added the sliced broccoli stems since they take time to cook, and then in step ten I simmered an additional 10 minutes so that the broccoli crowns were fork tender.
• I didn't have harissa paste, so instead I used two tbsp of ground harissa and three tablespoons of tomato paste.  Alternatively one could use 3 tbsp of tomato paste plus red pepper flakes to taste.
• The store didn't have butter beans, so I substituted a can of garbanzos.  When I did the mashing step, I didn't include the garbanzos, just the white beans.
• This came out good the first time.

Adapted from:  www.vkusnyblog.com

Ingredients

• 1.5 cups of dry red wheat berries
• 1 or 2 cubes of vegetable bouillion
• Olive oil
• 1 medium onion, chopped coursely
• 1 pound of fresh mushrooms
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 3 cloves of garlic, minced
• 2/3 of a cup of half and half or heavy cream
• 10 tbsp of coarsely chopped parsley

Method

1. You will not use the crisper tray for this recipe.
2. Pour 4.5 cups of water in the pot along with a cube or two of your favorite bouillion.  Add dry wheat berries.  Steam for 30 minutes, but check them at 20. If you like their texture already, dump into strainer and rinse with cold water to stop the cooking.
3. Slice the mushrooms in 2-4 pieces, depending on how big they are.
4. Pour in enough olive oil to barely cover the bottom of the pot.  Add the onions and mushrooms.  Saute/sear on Hi5, stirring every 3-5 minutes until the onions are almost translucent and then add the mushrooms and continue with the lid down until the mushrooms are soft.  
5. Add salt, pepper and garlic.  Cook for about a minute so that the garlic becomes fragrant.
6. Add boiled wheatberries and parsley to the pot, mixing occasionally until they are heated through.
7. Pour in cream and mix.
8. Serve promptly.

Notes

• The wheat berry and water quantities will vary depending on the type of wheat berries you use.  Read the box instructions to get it right, or try my timing first with wheat berries from the bulk bins at Sprouts.  You can also find wheat berries in some Middle Eastern stores and probably among Bob's Red Mill products as well, but I bet they are pricier.
• If you are salt/spice sensitive, reduce the salt and pepper to 1/4 tsp each.
• If you think the pilaf will be in the fridge for more than a day, I might skip the cream.  Milk products go bad faster than milkless grain dishes.  That said, I've had a batch in the fridge for two days, and I see no sign of spoilage.

Next variation

• Next time around I would like to get some additional mushroom flavor, so I might steam the wheat with some type of dried mushroom... maybe ground dried mushrooms.
• I think I'll add a cup of shredded carrots to the onions and mushrooms as they are cooking, as well as a cup of thinly sliced celery.

Ingredients

• 1/2 medium-size head of cabbage, chopped coursely
• 2 tbsp of olive oil for braising
• about 1/2 cup of water, optional
• 1/2 tsp salt, or more to taste
• 1/2 pepper, or more to taste
• juice of one medium-size lemon

Method

1. Remove the crisper tray from the Speedi. This recipe is made just using the pot.
2. Set the Speedi to Saute/Sear on level Hi5, and sauté the cabbage in olive oil until soft. Stir every 3-5 minutes so that the cabbage softens evenly and doesn't brown.
3. If it is taking longer than you like, heat the optional water in the microwave to nearly boiling and add the water to the pot. Put the Speedi's lid down so it steams. Of course, keep on stirring every three to five minutes.
4. When the cabbage is soft, add the salt and pepper. Stir and cook for a minute.
5. Taste the cabbage. Add more salt and pepper if it suits your taste buds.
6. Add lemon juice and serve.

Note:

I'm single, so this recipe only produces about two servings for a man of my appetite, but the recipe should double, triple, or quadruple easily.

Source:  LaFon

Cook up some sausage, stir in some flour, after it browns add equal amounts of evaporated milk/water and cook until it thickens. Add salt and pepper if desired.

Ingredients

• 1 box (17.1 oz) of Krusteaz chocolate chunk muffin mix
• 1/2 cup of water
• 1/2 cup of vegetable oil
• 3 eggs

Method

1. Prepare batter per the instructions on the box.
2. Pour the batter into 12-13 silicone muffin molds. You don't need to oil them. Fill each mold only 2/3 of the way up.
3. Pour two cups of water in the Speedi pot. Put molds onto the tray in the lower position.
4. Steam/bake for 12 minutes at 315°F.
5. Cool for 20 minutes and then remove from molds.
6. Give some to your neighbors.

Bake up a batch of chicken thighs with salt, pepper, and olive oil with 1/2 cup of water.  Save in fridge.  Use for a variety of purposes.

Fry up some chorizo.  Mix it with boiled corn.  Put in fridge.  Roast some potatoes.  Store in a separate container in the fridge so that the potatoes don't get too soft.  When you are ready to eat,  serve up some potatoes over the corn/chorizo mix and reheat in the microwave.

Ingredients

• 1 box (17.1 oz) of Krusteaz wild blueberry muffin mix
• 2/3 cup of water
• 1/2 cup of vegetable oil
• 2 eggs

Method

1. Prepare batter per the instructions on the box.
2. Pour the batter into 12-13 silicone muffin molds. You don't need to oil them. Fill each mold only 2/3 of the way up.
3. Pour two cups of water in the Speedi pot. Put molds onto the tray in the lower position.
4. Steam/bake for 12 minutes at 315°F.
5. Cool for 20 minutes and then remove from molds.
6. Give some to your neighbors.

Ingredients

Cake

• 1 box (15.25 oz) of Pillsbury Funfetti strawberry cake and cupcake mix with candy bits
• 1 cup of water
• 1/4 cup of vegetable oil
• 4 eggs

Vanilla glaze

• 1 cup of confectioners sugar
• 1 and 1/4 tbsp of water
• 1/4 tsp of vanilla extract

Method

1. Prepare batter per the instructions on the box.
2. Coat the bottom of two 6'' x 3.75” x 2” aluminum foil loaf pans with spray cooking oil or butter. On this occasion I actually used a mini Bundt pan (7" at its widest), which results in two cakes that must be cooked sequentially.
3. Pour two cups of water in the Speedi pot. Put tins or Bundt pan onto tray in lower position.
4. Steam/bake for 17 minutes at 315°F.
5. Remove and cool.
6. In a small bowl combine all the glaze ingredients and mix until smooth with a fork. Drizzle the glaze on the Bundt cake.
7. Give a cake to your neighbors.
8.