SIDE DISHES
Curried Rice Pilaf with Apricots & Pine Nuts
Makes 4 cups (1L) (6 to 8 servings)
1tablespoon (15ml) unsalted butter
1/2 cup (125ml) chopped onion
1/2 teaspoon (2ml) turmeric
2cups (Rice Cooker) long grain white rice
1 | teaspoon (5ml) kosher salt |
1/2 | cup (125ml) slivered dried apricots |
2 | tablespoons (30ml) toasted pine nuts |
Place the Rice Cooking Bowl in the Cuisinart™ Rice Cooker. Add the butter, cover and turn on; wait 2 minutes. Add the chopped onion, curry powder and turmeric to the melted butter; stir with rice paddle to coat. Cover and cook 5 minutes. Stir in the rice, water and salt. Top with the slivered apricots. Cover and reset Rice Cooker to On. Cooking time will be approximately 18 minutes, then the Rice Cooker will switch to “Warm”. Let stand 5 to 10 minutes on “Warm” (or longer) before serving. Fluff with rice paddle and transfer to a warm serving bowl. Sprinkle with toasted pine nuts just before serving.
Nutritional information per serving:
Calories 161 (15% from fat) • carb. 33g • pro. 3g •
fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg •
calc. 10mg • fiber 2g
Brown, Wehani &
Wild Rice Pilaf
Makes 3 cups (750ml) (six servings)
1tablespoon (15ml) unsalted butter
2tablespoons (30ml) minced celery
2 | tablespoons (30ml) minced shallot |
3/4 cup (Rice Cooker) long grain brown rice
1/2 cup (Rice Cooker) wehani rice
1/4 cup (Rice Cooker) wild rice
1/2 teaspoon (2ml) herbs de Provence
1/4 cup (60ml) dry white vermouth or dry
white wine
1/2 cup (125ml) dried cranberries
2green onions, trimmed and chopped (include several inches of green)
1/3 cup (80ml) chopped toasted pistachios
Place Rice Cooker Bowl in Cuisinart™ Rice Cooker. Place butter in Rice Cooker Bowl. Cover and turn on; cook 2 minutes. Add celery and shallot to melted butter; stir with rice paddle. Cover; cook
2 minutes. Add three rices and herbs de Provence; stir to coat with butter, using rice paddle. Add wine; stir. Cover and cook 3 minutes. Add chicken stock and water; stir. Cover; turn on and cook until liquid is absorbed, about 39 minutes – unit will then switch to “Warm”. Sprinkle the dried cranberries and chopped green onions on top of the rice. Cover and let stand 5 minutes. Stir in half the chopped toasted pistachios. Transfer to a warmed serving bowl and top with remaining pistachios. Serve immediately.
Nutritional information per serving:
Calories 134 (18% from fat) • carb. 23g • pro. 4g •
fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg •
calc. 16mg • fiber 2g
Brown Rice and Lentil Pilaf
Makes 2 cups (500ml) (4 servings)
1/2 tablespoon (8ml) extra virgin olive oil
2 | tablespoons (30ml) chopped carrots |
2 tablespoons (30ml) chopped mushrooms
2 | tablespoons (30ml) chopped shallots |
1cup (Rice Cooker) long grain brown rice
1/3 cup (Rice Cooker – measure to 60cc marking) brown lentils
1/2 teaspoon (2ml) thyme
3/4 cup (188ml) water
1/2 teaspoon (2ml) kosher salt
Place Rice Cooking Bowl in Cuisinart™ Rice Cooker. Add olive oil. Cover and turn on; let heat for 1 minute. Add carrots, mushrooms and shallots to Rice Cooker Bowl; stir, using rice paddle to coat with oil. Cover and cook for 3 minutes (Rice Cooker will shut off). Stir in rice, lentils and thyme. Add stock and water; stir, using rice paddle. Cover
and turn on. Cooking time will be approximately
30 minutes. The Rice Cooker will then switch to “Warm”. Let stand 5 to 10 minutes (or longer) on “Warm” before serving. Fluff with rice paddle and transfer to a warm serving bowl.
Nutritional information per serving:
Calories 185 (14% from fat) • carb. 34g • pro. 6g •
fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg •
calc. 20mg • fiber 3g
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