Bedienungsanleitung Cuisinart CRC 800 (Seite 15 von 21) (Englisch)

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“Not” Fried Rice

A quick and healthy version of that carry-out

favorite.

Makes 8 cups

cooking spray

6 ounces chicken tender,

cut into ¼-inch pieces

1 teaspoon sesame oil

16 medium shrimp, peeled, deveined,

cut in half lengthwise

2 tablespoons soy sauce

(can use low-sodium)

2 teaspoons rice vinegar

½ teaspoon sugar

½ teaspoon freshly ground black pepper

2 teaspoons vegetable oil

½ ounce Canadian bacon or ham,

cut into ¼-inch pieces

¼ cup finely chopped onions

¼ cup finely chopped carrots

2 tablespoons chopped mushrooms

1 clove garlic, finely chopped

2½ cups (Rice Cooker) basmati rice

3½ cups (standard liquid measure)

low-sodium chicken stock

⁄

cup frozen peas, thawed

½ cup julienned red bell pepper

(1 x

⁄

" pieces)

4 green onions, trimmed and chopped

(include 2-3 inches of green)

1 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 15 minutes,

place the steaming tray over the cooking bowl

and cover. Continue to cook until Rice Cooker

switches to Warm. Using protective potholders, 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 vegetables 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 (based on 8 servings):

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

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

• calc. 41mg • fiber 2g

Mexican Rice & Shrimp

Makes 6 entrée servings

2 teaspoons extra virgin olive oil

¼ cup red onion

2 cloves garlic, chopped

1½ teaspoons oregano

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoons kosher salt

½ teaspoons turmeric

2 cups (Rice Cooker) long grain white rice

3 cups (standard liquid measure) water

2 cans (15 ounces each) diced tomatoes,

drained – discard liquid

24 ounces shrimp, peeled, deveined,

halved lengthwise

⁄

cups frozen thawed peas

4 green onions, chopped

2 jalapeño peppers, 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

10 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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