Red Beans and Rice

The Cuisinart® version of the Jamaican

staple brings out the flavours of

Jamaican jerk seasoning.

Settings: Quick Cook & White

Makes about 8 cups

3cooker cups dried red kidney beans, soaked overnight

1tablespoon extra virgin olive oil

2garlic cloves, finely chopped

½ jalapeño, finely chopped

12⁄3 cups unsweetened coconut milk

2cups reduced-sodium vegetable broth

4stems fresh thyme

1bay leaf

1teaspoon sea salt, divided

11 x 1 centimetre piece fresh ginger, peeled

½ teaspoon ground cinnamon

4green onions, sliced

3cooker cups medium-grain white rice

1 cup water

Put the olive oil in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Sauté 2 to 3 minutes, or until fragrant. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger.

Switch the cooker to the White Rice function and press Start. Close the lid and let cook for 35 minutes.

Once the 35 minutes have elapsed, open the lid and add the rice and water. Close the lid again and let the unit complete its cooking program.

Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients; toss to combine.

Adjust seasonings and serve immediately.

Nutritional information per serving (based on 1 cup): Calories 470 (21% from fat) • carb. 77g • pro.18g

•fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg

•calc. 141mg • febre 13g

Sausage and PRAWN

Jambalaya

Settings: Quick Cook & White Makes about 8 cups

180 g Andouille sausage (chicken

or turkey), cut into 1 centimetre slices

360g peeled and deveined prawn, halved length-wise

½tablespoon extra virgin olive oil

¾ cup chopped onion (about 1 small)

1⁄3 cup chopped celery (about 1 medium stalk)

½cup chopped red bell pepper (about ½ medium pepper)

2 garlic cloves, chopped

2½ cooker cups long-grain white rice 1½ teaspoons dried thyme

¾teaspoon chili powder 2½ cups chicken stock

1 cup marinara sauce

1 bay leaf

¼ cup chopped fresh parsley

Place the sausage and prawn in the steaming tray; reserve.

Put the olive oil in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the onion, celery, pepper and garlic. Sauté 2 to 3 minutes, or until fragrant. Add the rice, thyme and chili powder. Stir until rice is translucent, 2 to 3 minutes. Add the stock, sauce and bay leaf.

Switch the cooker to the White Rice function and press Start. Close the lid and let cook.

When the timer indicates that there are about 10 to 15 minutes left of cooking time, place the filled steaming tray in the cooking pot. Close lid again and let the unit complete its cooking program.

Once the audible tone has sounded to indicate the end of cooking, allow the rice cooker to rest, closed, for an additional 5 minutes. Open the lid and carefully remove the steaming tray with the sausage and prawn using pot holders. Turn the unit off. Gently toss rice mixture with steamed prawn and sausage. Add half of the parsley and toss to combine. Adjust seasonings to desired taste. Transfer to a serving bowl; sprinkle with remaining chopped parsley.

Nutritional information per serving (based on 1 cup): Calories 280 (11% from fat) • carb. 43g • pro. 18g

•fat 4g • sat. fat 1g • chol. 80mg • sod. 520mg

•calc. 57mg • febre 1g

FRC-800A specifications

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Cuisinart FRC-800A manual Red Beans and Rice, Sausage and Prawn Jambalaya

Models: FRC-800A