Cuisinart IB-4932B manual Confetti Pilaf, Creamy Parmesan Risotto with Asparagus

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 (8 servings)

½cup (Rice Cooker) wheat berries* (not cracked wheat or bulgur) boiling water

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

3tablespoons finely chopped onion or shallot

2 tablespoons finely chopped carrot

¾cup (Rice Cooker) long grain brown rice

¼ cup (Rice Cooker) wild rice

½ teaspoon marjoram

2cups (standard liquid measure) low-sodium chicken stock

1½ cups (standard liquid measure) water

½teaspoon kosher salt

¾cup frozen baby peas, thawed

½ cup chopped red bell pepper

2green onions, trimmed

(include 2-3 inches of green), chopped

½teaspoon 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 cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the butter and olive oil in the 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.

*See note about wheat berries on page 10.

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 3g

Creamy Parmesan Risotto

with Asparagus

Use vegetable stock to make this a vegetarian dish.

Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entrée)

cooking spray

4ounces asparagus, peeled, cut into 1-inch pieces

1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1⁄3 cup finely chopped onion or shallot

1⁄3 cup finely chopped carrot

1cup (Rice Cooker) Arborio rice

1⁄3 cup dry white wine or vermouth

3cups (standard liquid measure) water, chicken or vegetable stock (may mix)

4tablespoons heavy cream

¼cup freshly grated Parmesan cheese

¼teaspoon 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 cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on and wait one minute. Stir in the chopped onion and carrot and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 min- utes. 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 min- utes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the cook- ing 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 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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