Cuisinart CRC-400 manual Not Fried Rice, Mexican Rice & Shrimp

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“Not” Fried Rice

A quick and healthy version of that carry-out favorite.

Makes 4 cups

1/2 teaspoon sesame oil

3ounces chicken tender, cut into 1/4-inch pieces

8medium shrimp, peeled, deveined, cut in half lengthwise

1tablespoon soy sauce (can use low-sodium)

1teaspoon rice vinegar

1/4 teaspoon sugar

1/4 teaspoon freshly ground black pepper

1

teaspoon vegetable oil

1/4

ounce Canadian bacon or ham,

 

cut into 1/4-inch pieces

2

tablespoons finely chopped onion

2tablespoons finely chopped carrot

1tablespoon chopped mushroom

1/2 clove garlic, finely chopped

1-1/4 cups (Rice Cooker) Basmati rice

1-3/4 cups (standard liquid measure) low-sodium chicken stock

1/3 cup frozen peas, thawed

1/4 cup julienned red bell pepper (1 x 1/8” pieces)

2green onions, trimmed and chopped (include 2-3 inches of green)

1/2 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 Rice Cooking Bowl into the CuisinartRice Cooker. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrot, mushroom, 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 Rice Cooking Bowl and cover. Continue to cook until Rice Cooker switches to “Warm”. Using protec- tive potholders, lift off steaming tray. Add the peas, red pepper and green onions to the Rice Cooking Bowl on top of the rice – do not stir. Replace the steaming tray on top of the Rice 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:

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 3 entrée servings

1teaspoon extra virgin olive oil

2tablespoons red onion

1clove garlic, chopped

3/4 teaspoon oregano

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon turmeric

1cup (Rice Cooker) long grain white rice

1-1/2 cups (standard liquid measure) water

12ounces shrimp, peeled, deveined, halved lengthwise

1can (15 oz.) diced tomatoes, drained – discard liquid

2/3 cup frozen thawed peas

2

green onions, chopped

1jalapeño pepper, stemmed, seeded, and chopped

Place Rice Cooking Bowl in CuisinartRice Cooker. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to Rice Cooker Bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for 2 min- utes. 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 Rice 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 vegeta- bles. 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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Contents CRC-400 Table of Contents Special Cord SET InstructionsIntroduction Features and Benefits Important GuidelinesTips and Hints Operation Assembly InstructionsCooking Rice and Steaming Steaming Only Cleaning MaintenanceRice/Grain Serves Amount Rice Amount Water/Liquid Cooking ChartsSteaming Vegetables, Poultry, Seafood or Hard Cooked Eggs Wild Pecan Rice Waldorf Salad Red Onion VinaigretteGreek Rice Salad Yellow Rice and Black Bean SaladForbidden Rice Salad Miso DressingWheat Berry Vegetable Salad Curried Rice Pilaf with Apricots & Pine Nuts Brown, Wehani Wild Rice PilafBrown Rice and Lentil Pilaf Creamy Parmesan Risotto With Asparagus Confetti PilafSaffron Risotto with Snow Peas Sun-Dried Tomato Pearl CouscousRed Beans & Rice Creamy Fontina Risotto With MushroomsMexican Rice & Shrimp Not Fried RiceRisi e Bisi with Shrimp Couscous with Shrimp & ScallopsTeriyaki Steamed Chicken with Cranberry Wild Rice Lemony Brown Basmati Rice & ChickenCinnamon Raisin Oatmeal Jambalaya with Sausage & ShrimpWarranty Three-Year Limited WarrantyCalifornia Residents Only Coffeemakers Juicers Toasters Egg Food Cooker