Bedienungsanleitung Cuisinart CRC 400E (Seite 13 von 21) (Englisch)

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Sun-Dried Tomato

Pearl Couscous

Makes 2 cups (4 servings)

1 teaspoon extra virgin olive oil

3 tablespoons finely chopped onion

or shallot

1 cup (Rice Cooker) pearl couscous

(also known as Israeli couscous)*

¾ cup (standard liquid measure)

low-sodium chicken stock

¾ cup (standard liquid measure) water

¼ teaspoon kosher salt

¼ cup chopped sun-dried tomatoes

(not oil-packed)

½ teaspoon basil

1 tablespoon chopped toasted pine nuts

Insert cooking bowl in Cuisinart

Rice Cooker/

Steamer. Add oil, cover and turn on; heat 1½

minutes. Stir in chopped onion. Cover and cook

2 minutes. Add couscous to bowl. Stir, using rice

paddle, for 1 to 2 minutes. Add chicken stock,

water and salt; stir. Add sun-dried tomatoes and

basil. Cover and cook until liquid is absorbed,

about 15 minutes. Rice Cooker will switch to

Warm.

Let stand 5 minutes or hold on Warm until ready

to serve. Transfer to a warm bowl and sprinkle

with chopped toasted pine nuts to serve.

*Pearl or Israeli couscous can be found in well-

stocked grocery stores or in specialty food stores.

Nutritional information per serving:

Calories 83 (26% from fat) • carb. 13g • pro. 3g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

• calc. 12mg • fiber 1g

Saffron Risotto

with Snow Peas

Makes 2 cups (4 entrée servings or 6 side

dish servings)

2¼ cups (standard liquid measure) water

¼ teaspoon saffron threads

½ tablespoon extra virgin olive oil

½ tablespoon unsalted butter

2 tablespoons minced carrot

2 tablespoons minced celery

2 tablespoons minced shallot

¾ cup (Rice Cooker) Arborio rice

3 tablespoons dry white vermouth or

other dry white wine (not Chardonnay)

½ teaspoon kosher salt

¾ cup shredded snow peas

Heat the water until simmering (may be done on

stovetop or in microwave). Stir in saffron threads;

reserve.

Insert the cooking bowl in the Cuisinart

Rice

Cooker/Steamer. Place the olive oil and butter in

the bowl, cover and turn Rice Cooker on.

Heat olive oil and butter for 1 minute. Add the

minced carrot, celery and shallot. Cover and cook

2 minutes. Stir in Arborio rice; cover and cook 2

minutes. Stir in wine; cover and cook 3 minutes.

Stir in saffron infused water and salt. Cover and

cook until the Rice Cooker switches to Warm,

about 28 to 29 minutes. Lift lid, stir with rice

paddle and cover again, two or three times while

cooking. Add snow peas to the Rice Cooker on

top of the risotto; cover and let stand 5 minutes.

Stir snow peas into risotto and transfer to a warm

serving bowl.

Serve immediately.

Nutritional information per serving (based on 6 servings):

Calories 89 (32% from fat) • carb. 12g • pro. 2g

• fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg

• calc. 21mg • fiber 1g

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Cuisinart CRC 400E Seite 13

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