Bedienungsanleitung Cuisinart MSC-400 (Seite 26 von 32) (Englisch)

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Steamed Artichokes

Trimming the bottoms of the artichokes

ensures that they stand up straight, so do

not skip that step. Also, in addition to add-

ing flavor, the lemon slices prevent the arti-

chokes from turning brown during cooking.

Enjoy plain or dip in a nice lemon oil.

Setting: Steam

Makes 4 servings

1 quart water

4 medium artichokes

4 garlic cloves, peeled and thinly

sliced

¼ cup fresh lemon juice

(from about 1 lemon)

pinch freshly ground black pepper

pinch kosher salt

4 thin slices lemon

1. Put the water into the cooking pot of

the Multicooker fitted with the

steaming rack and cover.

2. Cut the stems off the artichokes so

they are able to stand. Using a

serrated knife, cut the tops of the

artichokes off, and with kitchen shears,

trim the tips of the outer leaves. Pull

leaves back to open the artichokes.

3. Evenly stuff the garlic slices in between

the leaves of each artichoke. Season

each with lemon juice, pepper and salt.

Place one lemon slice on top of each

artichoke.

4. Set the unit to Steam for 25 minutes.

5. Once tone sounds, indicating unit is

ready to steam, place the artichokes

upright on the rack and cover again.

6. Artichokes are done when the leaves

can be pulled off easily, and when

turned over, the tip of a paring knife

easily pierces the bottom-center of the

artichoke (the heart).

Nutritional information per artichoke:

Calories 67 (2% from fat) • carb. 15g • pro. 4g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 156mg

• calc. 61mg • fiber 7g

Brown Rice Risotto

This colorful side dish works well with most

main dishes. Any vegetable or herb can

easily be substituted for a variation.

Settings: Brown/Sauté

Slow Cook

Makes about 4 cups

1 teaspoon olive oil

1 small red bell pepper, cut into

½-inch dice

1 small yellow bell pepper, cut into

½-inch dice

1 small onion, cut into ½-inch dice

2 garlic cloves, peeled and crushed

2 sprigs fresh thyme

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black

pepper

1 cup brown basmati rice

1¾ cups chicken broth, low sodium

½ cup frozen peas

¼ cup fresh parsley leaves, chopped

2 scallions, trimmed and chopped

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at

350°F. Add the peppers, onion, garlic,

thyme, salt and pepper. Sauté until

softened, about 5 to 6 minutes.

2. Add the rice and stir to coat with oil

and ingredients in the pot. Cook for 1

minute. Add the broth and bring to a

boil. Cover and switch to Slow Cook

on High for 1 hour.

3. Once time has expired, the unit will

automatically switch to Keep Warm.

Let the rice sit covered for 15 minutes.

When 5 minutes are remaining, stir in

the peas. Finish by stirring in the

parsley and scallions for garnish.

Nutritional information per ½-cup serving:

Calories 115 (13% from fat) • carb. 22g • pro. 4g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg

• calc. 13mg • fiber 2g

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Cuisinart MSC-400 Seite 26

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