Cuisinart CRC-400 manual Sun-Dried Tomato Pearl Couscous, Saffron Risotto with Snow Peas

ENTRÉES

Sun-Dried Tomato

Pearl Couscous

Makes 2 cups (four servings)

1 teaspoon extra virgin olive oil

3tablespoons finely chopped onion or shallot

1cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*

3/4 cup (standard liquid measure) low-sodium

chicken stock

3/4 cup (standard liquid measure) water

1/4 teaspoon kosher salt

1/4 cup chopped sun-dried tomatoes

(not oil packed)

1/2 teaspoon basil

1 tablespoon chopped toasted pine nuts

Insert Rice Cooking Bowl in Cuisinart™ Rice Cooker. Add oil, cover and turn on; heat 1-1/2 minutes. Stir in chopped onion. Cover and cook 2 minutes. Add couscous to Rice Cooking Bowl. Stir, using rice paddle, for 1-2 minutes. Add chicken stock, water and salt; stir. Add sun-dried tomatoes and basil. Cover and cook until liquid is absorbed, about

15 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 two entrée servings or 4 side dish servings (2 cups total)

2-1/4	cups (standard liquid measure) water
1/4	teaspoon saffron threads
1/2	tablespoon unsalted butter
1/2	tablespoon extra virgin olive oil
2	tablespoons minced carrot
2	tablespoons minced celery

2tablespoons minced shallot

3/4 cup (Rice Cooker) Arborio rice

3tablespoons dry white vermouth or other dry white wine (not Chardonnay)

1/2 teaspoon kosher salt

3/4 cup shredded snow peas

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

Insert the Rice Cooking Bowl in the Cuisinart™ Rice Cooker. Place the olive oil and butter in the Rice Cooking Bowl, cover and turn Rice Cooker on. Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallots. 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 recover 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:

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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