Cuisinart CRC-400 manual Lemony Brown Basmati Rice & Chicken

Lemony Brown Basmati

Rice & Chicken

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

the chicken.

Makes 2 entrée servings

8ounces boneless, skinless chicken breast*

1teaspoon extra virgin olive oil cooking spray

1-1/2	teaspoons basil, divided
3/4	teaspoon kosher salt, divided
1	teaspoon unsalted butter
1	tablespoon finely chopped onion
1	clove garlic, minced
3/4	cup (Rice Cooker) brown basmati rice,
	rinsed and drained

2teaspoons finely chopped lemon zest, divided

1/4 teaspoon kosher salt

1-3/4 cups (standard liquid measure) water (or

half water, half chicken stock)

2/3 cup halved grape tomatoes

lemon wedges

Cut chicken into “finger” sized strips, about 1/2 inch thick and 3 inches long. Toss with olive oil and half the basil. Lightly coat the steaming tray with cooking spray. Arrange the chicken in the steaming tray in a single layer; reserve.

Place Rice Cooking Bowl in Cuisinart™ Rice Cooker; add butter. Cover and turn on; let heat for 30 – 40 seconds. Stir in shallot, and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 1 tea- spoon lemon zest, salt, and remaining basil. Stir to coat. Add water. Cover and cook for 28 minutes. Place steaming tray above rice, and cover. Continue to cook until Rice Cooker switches

to “Warm” setting, about 10-12 minutes. Place tomatoes on top of rice and let stand on “Warm” for 10 minutes. To serve, stir tomatoes and steamed chicken into rice. Arrange on warmed plates, sprinkle with remaining lemon zest and serve with a wedge of lemon.

*You may use sea scallops in place of the chicken. Remove the tough muscle from the side of each scallop and toss scallops in olive oil. Shorten their cooking time slightly – do not add the scallops to the steamer until rice has cooked for 32 minutes.

Nutritional information per serving:

Calories 485 (19% from fat) • carb. 58g • pro. 39g • fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg • calc. 54mg • fiber 4g

Teriyaki Steamed Chicken with Cranberry Wild Rice

You may substitute turkey cutlet or tenderloin for the chicken.

Makes 2 entrée servings

1 tablespoon light soy sauce

1tablespoon honey

2teaspoons dry sherry

1/2 clove garlic, peeled, finely minced

1/2 teaspoon powdered ginger

1/2 tablespoon vegetable oil

1 tablespoon finely minced green onion

8ounces boneless, skinless chicken breast cooking spray

3/4 cup (Rice Cooker) wild rice

1-1/2 cups (standard liquid measure)

chicken stock

6tablespoons water

1/2 teaspoon kosher salt

1/2 cup dried cranberries

3	green onions, very thinly sliced
1	tablespoon 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 1/2- 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 Rice Cooking Bowl with cooking spray. Place the Rice Cooking Bowl in the Cuisinart™ Rice Cooker. Place the rice in the rice 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 Rice Cooking Bowl and cover. Cook for an additional

12-15 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.

Nutritional information per serving:

Calories 546 (13% from fat) • carb 74g • pro. 44g •

fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg •

calc. 36mg • fiber 6g

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