Bedienungsanleitung Cuisinart CRC 400E (Seite 15 von 21) (Englisch)

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“Not” Fried Rice

A quick and healthy version of that carry-out

favorite.

Makes 4 cups

cooking spray

3 ounces chicken tender,

cut into ¼-inch pieces

½ teaspoon sesame oil

8 medium shrimp, peeled, deveined,

cut in half lengthwise

1 tablespoon soy sauce

(can use low-sodium)

1 teaspoon rice vinegar

¼ teaspoon sugar

¼ teaspoon freshly ground black pepper

1 teaspoon vegetable oil

¼ ounce Canadian bacon or ham,

cut into ¼-inch pieces

2 tablespoons finely chopped onions

2 tablespoons finely chopped carrots

1 tablespoon chopped mushrooms

½ clove garlic, finely chopped

1¼ cups (Rice Cooker) basmati rice

1¾ cups (standard liquid measure)

low-sodium chicken stock

⁄

cup frozen peas, thawed

¼ cup julienned red bell pepper

(1 x

⁄

" pieces)

2 green onions, trimmed and chopped

(include 2-3 inches of green)

½ cup mung bean sprouts

Lightly coat the steaming tray with cooking spray.

Place the chicken in a small dish and drizzle

with half the sesame oil; stir to coat. Place in the

steamer tray to one side in a single layer. Repeat

with the shrimp. Reserve.

In a small bowl, combine the soy sauce, rice

vinegar, sugar, and pepper. Stir until sugar

dissolves; reserve.

Insert the cooking bowl into the Cuisinart

Rice

Cooker/Steamer. Add the oil; cover and turn on

for 1 minute. Add the Canadian bacon, chopped

onions, carrots, mushrooms, and garlic. Stir to

coat with oil. Cover and cook 4 to 5 minutes.

Add the rice; stir to coat. Add the stock, cover

and cook. After rice has cooked for 10 minutes,

place the steaming tray over the cooking bowl

and cover. Continue to cook until Rice Cooker

switches to Warm. Using protective pot holders,

lift off steaming tray. Add the peas, red pepper

and green onions to the bowl on top of the rice

— do not stir. Replace the steaming tray on top of

the cooking bowl and cover.

Let stand 5 minutes. Transfer the rice and veg-

etables to a medium bowl, along with the steamed

chicken and shrimp and mung bean sprouts.

Drizzle the soy mixture over the rice and stir to

combine. Serve immediately.

Nutritional information per serving (1 cup):

Calories 286 (12% from fat) • carb. 42g • pro. 20g

• fat 4g • sat. fat 1g • chol. 75mg • sod. 566mg

• calc. 41mg • fiber 2g

Mexican Rice & Shrimp

Makes 3 entrée servings

1 teaspoon extra virgin olive oil

2 tablespoons red onion

1 clove garlic, chopped

¾ teaspoon oregano

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon turmeric

1 cup (Rice Cooker) long grain white rice

1½ cups (standard liquid measure) water

1 can (15-ounce) diced tomatoes,

drained – discard liquid

12 ounces shrimp, peeled, deveined,

halved lengthwise

⁄

cup frozen thawed peas

2 green onions, chopped

1 jalapeño pepper, stemmed, seeded,

and chopped

Place cooking bowl in Cuisinart

Rice Cooker/

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

heat for 1 minute. Add red onion, garlic, oregano,

coriander, cumin, salt, and turmeric to bowl; stir,

using wooden spoon, to coat with oil. Cover and

cook for 1 minute. Add rice, stir and cook for

2 minutes. Add water; stir. Add drained diced

tomatoes on top of rice – do not stir in. Cover and

turn on.

Lightly coat the interior of the steaming tray with

cooking spray. Place shrimp in steaming tray. After

25 minutes, place steaming tray on cooking bowl;

cover. Cook until Rice Cooker switches to Warm.

Place the peas, green onions and jalapeño pepper

on top of the rice. Cover and let stand on Warm

for 5 minutes.

To serve, fluff with rice paddle and stir in

vegetables. Transfer to top with steamed shrimp.

Garnish with sliced avocado and serve with a

wedge of lemon or lime.

Nutritional information per serving:

Calories 350 (9% from fat) • carb. 49g • pro. 29g

• fat 3g • sat. fat 1g • chol. 221mg • sod. 485mg

• calc. 108mg • fiber 4g

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