Cuisinart CRC-800 manual Confetti Pilaf, Creamy Parmesan Risotto With Asparagus, Cooking spray

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Confetti Pilaf

This mixture of wheat berries and brown and wild rices is finished off with green peas and chopped red bell pepper – the look is wonderfully full of color, and the pilaf is perfect with grilled chicken or fish.

Makes 8 cups (16 servings)

1cup (Rice Cooker) wheat berries* (not cracked wheat or bulgur) boiling water

2teaspoons unsalted butter

2 teaspoons extra virgin olive oil

6tablespoons finely chopped onion or shallot

¼cup finely chopped carrot

1½ cups (Rice Cooker) long grain brown rice

½cup (Rice Cooker) wild rice

1 teaspoon marjoram

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

2¼ cups (standard liquid measure) water

1 teaspoon kosher salt

1½ cups frozen baby peas, thawed

1 cup chopped red bell pepper

4green onions, trimmed

(include 2-3 inches of green), chopped

1 teaspoon freshly ground pepper

Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. Let stand 1 hour to soften. Drain.

Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the butter and olive oil in the bowl; cover and turn on. Heat for 1 minute. Add chopped onion and carrot; stir, cover, and cook 2 minutes. Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat. Cover; cook 2 minutes. Add chicken stock, water and salt; stir. Cover and cook until liquid is absorbed and Rice Cooker switches to Warm, about 50 minutes. When Rice Cooker switches to Warm, add the thawed peas, chopped red pepper and green onions. Cover and let stand 5 minutes. Add ground pepper; toss gently to combine. Transfer to a warm bowl to serve. Serve hot.

*See note about wheat berries on page 10.

Nutritional information per serving:

Calories 108 (16% from fat) • carb. 19g • pro. 3g

•fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg

•calc. 13mg • fiber 3g

Creamy Parmesan Risotto

with Asparagus

Use vegetable stock to make this a vegetarian dish.

Makes 6 cups (serves 12 as a side dish, 8 as a first course, 4 as an entrée)

cooking spray

8ounces asparagus, peeled, cut into 1-inch pieces

teaspoons unsalted butter teaspoons extra virgin olive oil cup finely chopped onion or shallot cup finely chopped carrot

2cups (Rice Cooker) Arborio rice

2⁄3 cup dry white wine or vermouth

6cups (standard liquid measure) water, chicken or vegetable stock (may mix)

½cup heavy cream

½cup freshly grated Parmesan cheese

¼ teaspoon ground white pepper

Lightly coat the steaming tray of the Cuisinart® Rice Cooker/Steamer with cooking spray. Place asparagus in steaming tray; reserve.

Place the butter and olive oil in the cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on and wait one minute. Stir in the chopped onion and carrot and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 min- utes. Stir in the wine; cover. Cook 2 to 3 minutes, until the wine is completely absorbed. Add the water or stock; stir. Cover and cook for 25 min- utes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the cook- ing bowl and cover. Cook until the Rice Cooker switches to Warm, about 5 minutes longer. When Rice Cooker switches to Warm, stir in the heavy cream, Parmesan, and white pepper. Replace the steaming tray over the cooking bowl and let stand on Warm for 5 to 10 minutes. Stir the steamed asparagus into the risotto. Serve hot.

Nutritional information per serving (based on 12 servings):

Calories 110 (37% from fat) • carb. 11g • pro. 4g

•fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg

•calc. 66mg • fiber 1g

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