Bedienungsanleitung Cuisinart CRC 400E (Seite 11 von 21) (Englisch)

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SIDE DISHES

Curried Rice Pilaf with

Apricots & Pine Nuts

Makes 4 cups (6 to 8 servings)

1 tablespoon unsalted butter

½ cup chopped onion

1½ teaspoons curry powder

½ teaspoon turmeric

2 cups (Rice Cooker) long grain white rice

2¼ cups (standard liquid measure) water

1 teaspoon kosher salt

½ cup slivered dried apricots

2 tablespoons toasted pine nuts

Place the rice cooking bowl in the Cuisinart

Rice

Cooker/Steamer. Add the butter, cover and turn

on; wait 2 minutes. Add the chopped onion, curry

powder and turmeric to the melted butter; stir with

rice paddle to coat. Cover and cook 5 minutes.

Stir in the rice, water and salt. Top with the sliv-

ered apricots. Cover and reset Rice Cooker to On.

Cooking time will be approximately 18 minutes,

then the Rice Cooker will switch to Warm. Let

stand 5 to 10 minutes on Warm (or longer) before

serving. Fluff with rice paddle and transfer to a

warm serving bowl. Sprinkle with toasted pine

nuts just before serving.

Nutritional information per serving (based on 8 servings):

Calories 161 (15% from fat) • carb. 33g • pro. 3g

• fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg

• calc. 10mg • fiber 2g

Brown, Wehani

& Wild Rice Pilaf

Makes 2 cups (4 servings)

1 tablespoon unsalted butter

2 tablespoons minced celery

2 tablespoons minced shallot

¾ cup (Rice Cooker) long grain brown rice

½ cup (Rice Cooker) wehani rice

¼ cup (Rice Cooker) wild rice

½ teaspoon herbs de Provence

¼ cup (standard liquid measure) dry white

vermouth or dry white wine

⁄

cups (standard liquid measure) chicken

stock (low-sodium)

⁄

cups (standard liquid measure) water

½ cup dried cranberries

2 green onions, trimmed and chopped

(include several inches of green)

⁄

cup chopped toasted pistachios

Place cooking bowl in Cuisinart

Rice Cooker/

Steamer. Place butter in bowl. Cover and turn

on; cook 2 minutes. Add celery and shallot to

melted butter; stir with rice paddle. Cover; cook

2 minutes. Add the rice and herbs de Provence;

stir to coat with butter, using rice paddle. Add

wine; stir. Cover and cook 3 minutes. Add chicken

stock and water; stir. Cover; turn on and cook

until liquid is absorbed, about 39 minutes – unit

will then switch to Warm. Sprinkle the dried cran-

berries and chopped green onions on top of the

rice. Cover and let stand 5 minutes. Stir in half the

chopped toasted pistachios. Transfer to a warmed

serving bowl and top with remaining pistachios.

Serve immediately.

Nutritional information per serving:

Calories 134 (18% from fat) • carb. 23g • pro. 4g

• fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg

• calc. 16mg • fiber 2g

Brown Rice and Lentil Pilaf

Makes 2 cups (4 servings)

½ tablespoon extra virgin olive oil

2 tablespoons chopped carrots

2 tablespoons chopped mushrooms

2 tablespoons chopped shallots

1 cup (Rice Cooker) long grain brown rice

⁄

cup (Rice Cooker) brown lentils

½ teaspoon thyme

⁄

cups (standard liquid measure)

chicken stock

¾ cup (standard liquid measure) water

Place cooking bowl in Cuisinart

Rice Cooker/

Steamer. Add olive oil. Cover and turn on; let heat

for 1 minute. Add carrots, mushrooms and shal-

lots to bowl; stir, using rice paddle to coat with oil.

Cover and cook for 3 minutes (Rice Cooker will

shut off). Stir in rice, lentils and thyme. Add stock

and water; stir, using rice paddle. Cover and turn

on. Cooking time will be approximately 30 min-

utes. The Rice Cooker will then switch to Warm.

Let stand 5 to 10 minutes (or longer) on Warm

before serving. Fluff with rice paddle and transfer

to a warm serving bowl.

Nutritional information per serving:

Calories 185 (14% from fat) • carb. 34g • pro. 6g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg

• calc. 20mg • fiber 3g

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