Cuisinart IB-4932B manual ENTRÉES Sun-DriedTomato Pearl Couscous, Saffron Risotto with Snow Peas

ENTRÉES

Sun-Dried Tomato

Pearl Couscous

Makes 2 cups (4 servings)

1 teaspoon extra virgin olive oil

3tablespoons finely chopped onion or shallot

1cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*

¾cup (standard liquid measure) low-sodium chicken stock

¾cup (standard liquid measure) water

¼ teaspoon kosher salt

¼cup chopped sun-dried tomatoes (not oil-packed)

½teaspoon basil

1 tablespoon chopped toasted pine nuts

Insert cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add oil, cover and turn on; heat 1½ minutes. Stir in chopped onion. Cover and cook

2 minutes. Add couscous to bowl. Stir, using rice paddle, for 1 to 2 minutes. Add chicken stock, water and salt; stir. Add sun-dried tomatoes and basil. Cover and cook until liquid is absorbed, about 15 minutes. Rice Cooker will switch to Warm.

Let stand 5 minutes or hold on Warm until ready to serve. Transfer to a warm bowl and sprinkle with chopped toasted pine nuts to serve.

*Pearl or Israeli couscous can be found in well- stocked grocery stores or in specialty food stores.

Nutritional information per serving:

Calories 83 (26% from fat) • carb. 13g • pro. 3g

•fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

•calc. 12mg • fiber 1g

Saffron Risotto with Snow Peas

Makes 2 cups (4 entrée servings or 6 side dish servings)

2¼ cups (standard liquid measure) water

¼teaspoon saffron threads

½tablespoon extra virgin olive oil

½tablespoon unsalted butter

2tablespoons minced carrot

2tablespoons minced celery

2tablespoons minced shallot

¾ cup (Rice Cooker) Arborio rice

3tablespoons dry white vermouth or other dry white wine (not Chardonnay)

½teaspoon kosher salt

¾cup shredded snow peas

Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve.

Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the olive oil and butter in the bowl, cover and turn Rice Cooker on.

Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallot. Cover and cook 2 minutes. Stir in Arborio rice; cover and cook 2 minutes. Stir in wine; cover and cook 3 minutes.

Stir in saffron infused water and salt. Cover and cook until the Rice Cooker switches to Warm, about 28 to 29 minutes. Lift lid, stir with rice paddle and cover again, two or three times while cooking. Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes. Stir snow peas into risotto and transfer to a warm serving bowl.

Serve immediately.

Nutritional information per serving (based on 6 servings):

Calories 89 (32% from fat) • carb. 12g • pro. 2g

•fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg

•calc. 21mg • fiber 1g

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