SIDE DISHES
Curried Rice Pilaf with Apricots & Pine Nuts
Makes 8 cups (12 to 16 servings)
2tablespoons unsalted butter
1cup chopped onion
1tablespoon curry powder
1teaspoon turmeric
4cups (Rice Cooker) long grain white rice
4cups (standard liquid measure) water
2teaspoons kosher salt
1cup slivered dried apricots
¼ cup toasted pine nuts
Place the cooking bowl in the Cuisinart® Rice Cooker/Steamer. 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 sliv- ered apricots. Cover and reset Rice Cooker to On. Cooking time will be approximately 25 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 (based on 16 servings):
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 4 cups (8 servings)
2tablespoons unsalted butter
¼ cup minced celery
¼ cup minced shallot
1½ cups (Rice Cooker) long grain brown rice
1cup (Rice Cooker) wehani rice
½ cup (Rice Cooker) wild rice
1teaspoon herbs de Provence
1⁄3 cup (standard liquid measure) dry white vermouth or dry white wine
2¼ cups (standard liquid measure) chicken stock
2¼ cups (standard liquid measure) water
1 cup dried cranberries
4green onions, trimmed and chopped (include several inches of green)
2⁄3 cup chopped toasted pistachios
Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Place butter in bowl. Cover and turn on; cook 2 minutes. Add celery and shallot to melted butter; stir with rice paddle. Cover; cook 2 min- utes. 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 45 to 50 minutes – unit will then switch to Warm. Sprinkle the dried cran- berries 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 4 cups (8 servings)
1tablespoon extra virgin olive oil
¼ cup chopped carrots
¼ cup chopped mushrooms
¼ cup chopped shallots
2cups (Rice Cooker) long grain brown rice
2⁄3 cup (Rice Cooker) brown lentils
1 teaspoon thyme
2¼ cups (standard liquid measure) chicken stock
1½ cups (standard liquid measure) water
Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add carrots, mushrooms and shallots to 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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