SIDE DISHES
Curried Rice Pilaf with Apricots & Pine Nuts
Makes 4 cups (6 to 8 servings)
1tablespoon unsalted butter
½ cup chopped onion
1½ teaspoons curry powder
½ teaspoon turmeric
2cups (Rice Cooker) long grain white rice 2¼ cups (standard liquid measure) water
1teaspoon kosher salt
½ cup slivered dried apricots
2tablespoons toasted pine nuts
Place the rice 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 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 (based on 8 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 2 cups (4 servings)
1tablespoon unsalted butter
2tablespoons minced celery
2tablespoons minced shallot
¾ cup (Rice Cooker) long grain brown rice
½ cup (Rice Cooker) wehani rice
¼ cup (Rice Cooker) wild rice
½ teaspoon herbs de Provence
¼cup (standard liquid measure) dry white vermouth or dry white wine
cups (standard liquid measure) chicken stock
11⁄8 cups (standard liquid measure) water
½cup dried cranberries
2green onions, trimmed and chopped (include several inches of green)
1⁄3 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 39 minutes – unit will then switch to Warm. Sprinkle the dried cranber- ries 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 (4 servings)
½ | tablespoon extra virgin olive oil |
2 | tablespoons chopped carrots |
2 | tablespoons chopped mushrooms |
2 | tablespoons chopped shallots |
1 | cup (Rice Cooker) long grain brown rice |
1⁄3 | cup (Rice Cooker) brown lentils |
½ | teaspoon thyme |
11⁄8 | cups (standard liquid measure) |
| chicken stock |
¾cup (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 shal- lots 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 min- utes. 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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