Cuisinart CRC-800 manual Lemon-Thyme Brown Rice Salmon

Lemon-Thyme Brown Rice

& Salmon

Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the salmon.

Makes 4 entrée servings

cooking spray

3-4 lettuce leaves (use leaf lettuce, not iceberg)

1¼ pounds boneless, skinless salmon fillet*, cut into 4 equal fillets

2 sprigs fresh thyme

1 tablespoon unsalted butter

4tablespoons finely chopped onion

2cloves garlic, minced

1½ cups (Rice Cooker) brown rice, rinsed and drained

4teaspoons finely chopped lemon zest, divided

1 teaspoon dill

1 teaspoon kosher salt

3½ cups (standard liquid measure) water (or half water, half chicken stock)

½cup halved grape tomatoes

½cup chopped green pepper (½-inch dice)

½cup chopped red bell pepper (½-inch dice)

lemon wedges/lemon slices

Lightly coat the steamer insert with cooking spray. Line with lettuce leaves. Arrange the salmon fillets in the lettuce-lined steamer insert in a single layer and top with fresh thyme sprigs; reserve.

Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add butter. Cover and turn on, let heat for 30 to 40 seconds. Stir in onion and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 2 teaspoons lemon zest, salt and dill. Stir to coat. Add water. Cover and cook for

40 minutes. Place filled steamer insert above rice and cover. Continue to cook until Rice Cooker switches to Warm setting, about 10 to 12 minutes longer. Place tomatoes and peppers on top of rice and let stand on Warm for 10 minutes. To serve, stir tomatoes and peppers into rice. Place rice mixture on warmed plates and top with a steamed salmon fillet. Sprinkle with remaining lemon zest and serve with a wedge of lemon.

*You may use sea scallops in place of the salmon. Remove the tough muscle from the side of each scallop and toss scallops in 2 teaspoons of olive oil.

Nutritional information per serving:

Calories 435 (31% from fat) • carb. 45g • pro. 30g

•fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg

•calc. 53mg • fiber 3g

Teriyaki Steamed Chicken with Cranberry Wild Rice

You may substitute turkey cutlet or tenderloin for the chicken.

Makes 4 entrée servings

2tablespoons light soy sauce

2tablespoons honey

4teaspoons dry sherry

1clove garlic, peeled, finely minced

1teaspoon powdered ginger

1tablespoon vegetable oil

2tablespoons finely minced green onion

1pound boneless, skinless chicken breast

cooking spray

1½ cups (Rice Cooker) wild rice

3cups (standard liquid measure) chicken stock

¾cup water

1teaspoon kosher salt

1cup dried cranberries

6green onions, very thinly sliced

2tablespoons minced jalapeño pepper

Place the soy, honey, sherry, garlic, ginger, oil, and green onion in a small bowl. Whisk to blend. Cut the chicken into “finger” sized pieces, about ½-inch thick and 3 inches long. Stir the chicken into the teriyaki marinade and let stand for

15 minutes.

Lightly coat both the steaming tray and cooking bowl with cooking spray. Place the bowl in the Cuisinart® Rice Cooker/Steamer. Place the rice in the bowl. Add the stock, water and salt; stir. Cover and turn on. Cook for 50 minutes. Drain the chicken and place in prepared steamer tray; discard marinade. After rice has cooked for 50 minutes, place the steaming tray over the cooking bowl and cover. Cook for an additional 12 to 15 minutes, until the Rice Cooker switches to Warm. When Rice Cooker switches to Warm, place

the dried cranberries, green onions and minced jalapeño peppers on top of the rice. Cover and let stand on Warm for 10 minutes.

To serve, stir rice to blend in cranberries, green onions and jalapeño. Transfer to warmed plates and top with steamed teriyaki chicken fingers.

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