Confetti Pilaf
This mixture of wheat berries and brown and wild rices is finished off with green peas and chopped red bell pepper – the look is wonderfully full of color, and the pilaf is perfect with grilled chicken or fish.
Makes 4 cups (1L) (eight servings)
1/2 | cup (Rice Cooker) wheat berries* (not |
| cracked wheat or bulgur) |
| boiling water |
1 | teaspoon (5ml) unsalted butter |
1 | teaspoon (5ml) extra virgin olive oil |
3tablespoons (45ml) finely chopped onion or shallot
2tablespoons (30ml) finely chopped carrot
3/4 cup (Rice Cooker) long grain brown rice
1/4 cup (Rice Cooker) wild rice
1/2 teaspoon (2ml) marjoram
1/2 teaspoon (2ml) kosher salt
3/4 cup (188ml) frozen baby peas, thawed
1/2 cup (125ml) chopped red bell pepper
2green onions, trimmed
(include
1/2 teaspoon (2ml) freshly ground pepper
Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. Let stand 1 hour to soften. Drain.
Insert the Rice Cooker Bowl in the Cuisinart™ Rice Cooker. Place the butter and olive oil in the Rice Cooker Bowl; cover and turn On. Heat for 1 minute. Add chopped onion and carrot; stir, cover, and cook 2 minutes. Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat. Cover; cook 2 minutes. Add chicken stock, water and salt; stir. Cover and cook until liquid is absorbed and Rice Cooker switches to “Warm”, about 45 minutes. When Rice Cooker switches to “Warm”, add the thawed peas, chopped red pepper and green onions. Cover and let stand 5 minutes. Add ground pepper; toss gently to combine. Transfer to a warm bowl to serve. Serve hot.
*Wheat berries can be found in many
Nutritional information per serving:
Calories 108 (16% from fat) • carb. 19g • pro. 3g •
fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg •
calc. 13mg • fiber
Creamy Parmesan Risotto
with Asparagus
Use vegetable stock to make this a vegetarian dish.
Makes 3 cups (750ml) (serves six as a side dish, 4 as a first course, 2 as an entrée)
Cooking spray
4ounces asparagus, peeled, cut in
1 | teaspoon (5ml) unsalted butter |
1 | teaspoon (5ml) extra virgin olive oil |
1/3 | cup (80ml) finely chopped onion or shallot |
1/3 | cup (80ml) finely chopped carrot |
1 | cup (Rice Cooker) Arborio rice |
1/3 | cup (80ml) dry white wine or vermouth |
3cups (750ml) water, chicken or vegetable stock (may mix)
4tablespoons (60ml) heavy cream
1/4 cup (60ml) freshly grated Parmesan
cheese
1/4 teaspoon (1ml) ground white pepper
Lightly coat the steaming tray of the Cuisinart™ Rice Cooker with cooking spray. Place asparagus in steaming tray; reserve.
Place the butter and olive oil in the Rice Cooking Bowl of the Cuisinart™ Rice Cooker. Cover, turn on and wait one minute. Stir in the chopped onions and carrots and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Stir in the wine; cover. Cook 2 to 3 minutes, until the wine is completely absorbed. Add the water or stock; stir. Cover and cook for 25 minutes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the Rice Cooking Bowl and cover. Cook until the Rice Cooker switches to “Warm”, about 5 minutes longer. When Rice Cooker switches to “Warm”, stir in the heavy cream, Parmesan, and white pepper. Replace the steaming tray over the Rice Cooking Bowl and let stand on “Warm” for 5 to 10 minutes. Stir the steamed asparagus into the risotto. Serve hot.
Nutritional information per serving
(based on 6 servings):
Calories 110 (37% from fat) • carb 11g • pro. 4g • fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg • calc. 66mg • fiber 1g
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