Cuisinart CRC-800 manual Entrées, Sun-Dried Tomato Pearl Couscous, Saffron Risotto with Snow Peas

ENTRÉES

Sun-Dried Tomato

Pearl Couscous

Makes 4 cups (8 servings)

2 teaspoons extra virgin olive oil

6tablespoons finely chopped onion or shallot

2cups (Rice Cooker) pearl couscous (also known as Israeli couscous)*

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

1½ cups (standard liquid measure) water

½teaspoon kosher salt

½cup chopped sun-dried tomatoes (not oil-packed)

1teaspoon basil

2tablespoons chopped toasted pine nuts

Insert cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add oil, cover and turn on; heat 1½ minutes. Stir in chopped onion. Cover and cook 1 minute. Add couscous to bowl. Stir, using rice paddle, for 1 to 2 minutes. Add chicken stock, water and salt; stir. Add sun-dried tomatoes and basil. Cover and cook until liquid is absorbed, about 20-25 minutes. Rice Cooker will switch to Warm.

Let stand 5 minutes or hold on Warm until ready to serve. Transfer to a warm bowl and sprinkle with chopped toasted pine nuts to serve.

*Pearl or Israeli couscous can be found in well-stocked grocery stores or in specialty food stores.

Nutritional information per serving:

Calories 83 (26% from fat) • carb. 13g • pro. 3g

•fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

•calc. 12mg • fiber 1g

Saffron Risotto with Snow Peas

Makes 4 cups (8 entrée servings or 12 side dish servings)

4½ cups (standard liquid measure) water

½teaspoon saffron threads

1tablespoon extra virgin olive oil

1tablespoon unsalted butter

¼ cup minced carrot

¼ cup minced celery

¼ cup minced shallot

1½ cups (Rice Cooker) Arborio rice

6tablespoons dry white vermouth or other dry white wine (not Chardonnay)

1 teaspoon kosher salt

1½ cups shredded snow peas

Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve.

Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the olive oil and butter in the bowl, cover and turn Rice Cooker on.

Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallot. Cover and cook 2 minutes. Stir in Arborio rice; cover and cook 2 minutes. Stir in wine; cover and cook 3 minutes.

Stir in saffron infused water and salt. Cover and cook until the Rice Cooker switches to Warm, about 28 to 29 minutes. Lift lid, stir with rice paddle and cover again, two or three times while cooking. Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes. Stir snow peas into risotto and transfer to a warm serving bowl. Serve immediately.

Nutritional information per serving (based on 12 servings):

Calories 89 (32% from fat) • carb. 12g • pro. 2g

•fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg

•calc. 21mg • fiber 1g

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